Bean Salad with Tuna
Soak white beans in water overnight. Drain and cook, covered, with about 1 liter (approximately 4 cups) water, bay leaf and chopped garlic for 1 1/2 hours. Drain and let cool.
Rinse and spin dry arugula. Trim any tough stems.
Peel the onions and cut into thin rings.
Drain tuna and flake into coarse pieces.
Cut the piece of lemon peel into fine strips.
Mix vinegar, lemon juice, mustard, sugar, salt and pepper. Gradually whisk in the olive oil. Peel and press the garlic and add to the dressing as desired. Toss arugula, beans, tuna, onion and lemon peel with the dressing and serve.