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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 17.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 10g
  • Polyunsaturated fat: 3.2g
  • Protein: 13.7g
  • Carbohydrate: 16.2g
  • Fiber: 2.5g
  • Cholesterol: 115mg
  • Iron: 1.3mg
  • Sodium: 635mg
  • Calcium: 78mg

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. 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.
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