Bring a large pot of salted water to a boil. Add short-cut pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and cool under cold water.

In a mason jar, combine minced garlic, lemon zest and juice, Dijon mustard, and chopped shallots. Add olive oil, salt, and pepper. Seal and shake vigorously for about 30 seconds until emulsified.

In a large bowl, combine cooled pasta, drained tuna, and rinsed beans. Add arugula and shallots. Drizzle vinaigrette over and toss gently to combine, being careful not to break the tuna.

Taste and adjust seasoning if needed. Let sit for about 10 minutes before serving. Store in an airtight container for up to 2 days.