Arugula, Italian Tuna, and White Bean Salad

Ingredients     3 tablespoons fresh lemon juice     1 1/2 tablespoons extra-virgin olive oil     1/2 teaspoon minced garlic     1/4 teaspoon kosher sal     1/4 teaspoon freshly ground black pepper     1/4 teaspoon Dijon mustard     1 cup grape tomatoes, halved     1 cup thinly vertically sliced red onion     2 (6-ounce) cans Italian tuna packed in olive oil, drained and broken into chunks     1 (15-ounce) can cannellini beans, rinsed and drained     1 (5-ounce) package fresh baby arugula     2 ounces Parmigiano-Reggiano cheese, shaved Preparation     1. Whisk together first 6 ingredients in a large bowl. Add tomatoes and next 4 ingredients (through arugula); toss. Top with cheese.     Wine note: Terredora Di Paola Falanghina 2008 ($16) is a crisp and citrusy white with acidity to cut the flavorful oil in this salad. Light body and mineral nuance pair well with tuna, while a slightly peppery finish matches the herbaceous arugula. -Jeffery Lindenmuth