Mix up your weeknight dinner routine with this healthy and easy-to-make Warm Potato and Tuna Salad.
1 1/2 pounds small red potatoes
Salt and pepper
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
2 5-oz. cans tuna packed in water, drained
1 cup cherry tomatoes, halved
1/2 cup pitted kalamata olives, chopped
1/4 cup chopped fresh parsley
8 cups baby arugula (1 5-oz. package)
How to Make It
Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 10 minutes. Drain, let cool slightly, cut in halves or quarters; transfer to a bowl. Toss with olive oil and lemon juice. Stir in tuna, tomatoes, olives and parsley. Season with salt and pepper.
Arrange arugula on 4 dinner plates. Spoon potato-tuna mixture over arugula and serve.