Photo: John Autry; Styling: Lindsey Ellis Beatty
4 servings (serving size: about 2 cups salad and 1/2 ounce 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.

How to Make It

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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Ratings & Reviews

kolina77's Review

February 11, 2011
I thought this was very yummy ... I used tuna packed in water, and was definitely missing the oil ... it was bit too acidic without it. But still delicious!

Laurie18's Review

September 12, 2010
I loved this salad and would make this again.

juliedugan's Review

July 15, 2010
Delicious! Fresh ingredients and summertime just go together! I used canned Albacore tuna that I had on hand. I did drizzle it with some olive oil before adding to salad. Used as entree salads for 2 by adjusting ingredients slightly.