White Bean Salad with Tuna and Arugula
Soak white beans overnight in a bowl of water. Rinse and drain. Combine beans with about 1 liter (approximately 4 1/4 cups) water, bay leaf and chopped garlic. Bring to a boil and simmer, covered, until tender, about 1 1/2 hours. Drain and let cool.
Rinse arugula, remove any tough stems and spin dry.
Peel onions and cut into thin rings.
Drain tuna and flake into large pieces.
Cut lemon zest into fine strips.
Mix vinegar with lemon juice, mustard and sugar. Season with salt and pepper and gradually whisk in olive oil until emulsified. Press garlic through a garlic press into the dressing and season to taste. Mix dressing with remaining salad ingredients and serve.