Greek tuna salad over arugula
1 Tbsp, extra-virgin
½ tsp, (or more to taste)
Fresh lemon juice
¼ tsp, or to taste
1 pinch(es), freshly ground, or to taste
Canned chunk white tuna in water
5 oz, drained
1 cup(s), chopped
Roasted red peppers (packed in water)
½ cup(s), thinly sliced
Uncooked red onion(s)
3 Tbsp, chopped
2 tsp, drained
4 cup(s), baby-variety
- In a medium bowl, whisk together oil, lemon zest and juice, water, oregano, salt and pepper until blended.
- Flake tuna into another bowl. Add cucumber, roasted pepper, onion and capers; toss to mix and coat.
- Serve tuna mixture over arugula and drizzled with dressing. Yields about 2 cups arugula, 1 cup tuna salad and 1 1/2 tablespoons dressing per serving.