Make a simple, deluxe Italian tuna salad

This salad has earned its place as my official go-to lunch; I’ve made it dozens of times and never tire of it. It takes less than 10 minutes to whip up, so it is ideal for a busy weekday lunch or light dinner.

It is really a showcase for one sublime ingredient: Italian tuna packed in olive oil, which can be found in glass jars at most high-end grocery stores. Although it might give you a bit of sticker shock, once you try it you will see why it is a worthwhile indulgence.

Put your typical canned-fish experience out of your mind completely. This tuna has a luxe steak-iness and pleasant aroma, and the oil in the jar is easily put to good use as the dressing base.

I usually enjoy it as paired here, with peppery arugula and crisp slivers of fresh fennel, but I will use whatever type of greens I have on hand and add tomatoes, cucumber, red bell pepper, fresh parsley or whatever vegetable or herb is in my refrigerator at the time. A squeeze of lemon juice is all that’s needed to complete the dressing.

Arugula and fennel salad with tuna

• 5 cups lightly packed baby arugula (5 ounces)
• 1 large fennel bulb, cored and thinly sliced (preferably with a mandoline)
• 1 cup grape or cherry tomatoes, each cut in half
• 2 6- or 7-ounce jars Italian olive-oil-packed tuna, preferably Tonnino brand tuna, oil reserved
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• Kosher salt (optional)

Use pre-washed arugula to make preparation even speedier, or any vegetable you have on hand instead of the fennel.

Combine the arugula, fennel and tomatoes in a mixing bowl.

Break up the tuna a bit with a fork to create bite-size chunks; add them to the bowl along with 2 tablespoons of oil from the tuna jars. Add the lemon juice and pepper; toss to incorporate. The saltiness of different tuna brands varies widely, so taste first, then season lightly with salt only if needed.

Serve right away. 4 servings (makes 8 cups).