Tuna, Arugula, and Egg Salad with Pita Chips Recipe Print Page

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Photo by: Photo: John Autry; Styling: Lindsey Ellis Beatty

Tuna, Arugula, and Egg Salad with 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.

Cooking Light AUGUST 2010

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

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.

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

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Tuna, Arugula, and Egg Salad with Pita Chips recipe