Begin by bringing a large pot of salted water to a boil. Add your choice of short-cut pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to stop the cooking process and set aside to cool.

In a mason jar or medium bowl, combine 2 minced garlic cloves, the zest and juice of one lemon, 1 tablespoon of Dijon mustard, ¼ cup of thinly shaved shallots, and a handful of freshly chopped parsley. Pour in ⅓ cup of olive oil and season with salt and pepper. Shake or whisk until well emulsified.

In a large mixing bowl, combine the cooled pasta, 1 can of drained oil-packed tuna, and a 15-ounce can of rinsed cannellini beans. Add about 2 cups of peppery arugula and the shaved shallots from your vinaigrette. Toss gently to mix.

Drizzle your homemade vinaigrette over the assembled ingredients in the bowl. Toss gently until everything is evenly coated with vinaigrette.

Serve your Mediterranean Tuna Salad immediately for a light meal or chill as a refreshing option. If not eating right away, transfer to an airtight container and refrigerate for up to 2 days.