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Tuna, Arugula, and Egg Salad with Pita Chips

Photo: John Autry; Styling: Lindsey Ellis Beatty
Yield 4 servings (serving size: about 2 cups salad and 1/2 ounce pita chips)
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.

Ingredients

  • 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

Nutrition Information

  • calories 269
  • fat 17.1 g
  • satfat 2.7 g
  • monofat 10 g
  • polyfat 3.2 g
  • protein 13.7 g
  • carbohydrate 16.2 g
  • fiber 2.5 g
  • cholesterol 115 mg
  • iron 1.3 mg
  • sodium 635 mg
  • calcium 78 mg

How to Make It

  1. 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.