Tuna, Arugula, and Egg Salad with Pita Chips

Photo: John Autry; Styling: Lindsey Ellis Beatty
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.

Yield:

4 servings (serving size: about 2 cups salad and 1/2 ounce pita chips)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Ann Taylor Pittman,

August 2010