Tuna, Arugula, and Egg Salad with Pita Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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