If your budget allows, try a premium jarred tuna, like Ortiz, which is rich, firm, and meaty. And purchase precooked, peeled eggs from your supermarket.
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 cups loosely packed baby arugula
1 cup halved cherry tomatoes
1/2 cup very thinly vertically sliced red onion
1/4 cup chopped kalamata olives
1 tablespoon capers
2 hard-cooked large eggs, halved
1 (5-ounce) can light tuna in olive oil, drained
2 ounces plain pita chips
How to Make It
Combine first 5 ingredients, stirring with a whisk. Drizzle dressing over arugula; toss gently to coat. Divide arugula evenly among 4 bowls; top evenly with tomatoes and next 5 ingredients (through tuna). Serve with pita chips.
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Delicious! Fresh ingredients and summertime just go together! I used canned Albacore tuna that I had on hand. I did drizzle it with some olive oil before adding to salad. Used as entree salads for 2 by adjusting ingredients slightly.
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