Arugula topped with roasted baby potatoes, roasted green beans, pesto olive oil tuna, cucumber slices, sliced red onion, kidney beans, sliced hard boiled egg and capers. Served with lemon wedges and a white balsamic vinaigrette.
Preheat oven to 400 degrees F. Line two baking sheets with tin foil. Toss halved potatoes with 1 tablespoon extra virgin olive oil and season generously with salt and pepper. Place onto one baking sheet and roast for 20-25 minutes or until potatoes are tender when pierced with a fork. Flip potatoes after about 15 minutes.
Toss green beans with remaining tablespoon olive oil and season with salt and pepper. Place on second baking sheet. When you flip the potatoes, add the green beans to the oven and remove when you remove the potatoes.
Assemble the salads by adding arugula to four large salad bowls. Top with warm potatoes and green beans, egg, cucumbers, capers, red onion and tuna. Serve with lemon wedges and the white balsamic vinaigrette.
Combine all ingredients in a mason jar and shake well.