Tuna, Arugula, and Egg Salad with Pita Chips
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Ingredients
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon dijon mustard
¼ teaspoon freshly ground black pepper
⅛ a teaspoon of salt
6 cups of arugula in a loose package
1 cup cherry tomatoes, halved
½ cup very thinly sliced red onion, sliced vertically
¼ cup chopped kalamata olives
1 tablespoon capers
2 hard-boiled large eggs, cut in half
1 5-ounce can of light tuna, sauteed in olive oil, drained
2 ounces plain pita chips
To make
If your budget allows, try premium canned tuna, such as Ortiz, which turns out juicy, firm and meaty. You can also purchase pre-cooked peeled eggs from your supermarket.
Mix the first 5 ingredients, stirring with a whisk. Pour the dressing over the arugula; stir gently to coat it. Spread the arugula evenly over 4 bowls; top evenly with tomatoes and the next 5 ingredients (via tuna). Serve with pita bread chips.
Mix the first 5 ingredients, stirring with a whisk. Pour the dressing over the arugula; stir gently to coat it. Spread the arugula evenly over 4 bowls; top evenly with tomatoes and the next 5 ingredients (via tuna). Serve with pita bread chips.
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Author:Admin
Published: 11/20/2023 9:44 PM
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