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

More From Cooking Light

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tuna, Arugula, and Egg Salad with Pita Chips Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy