Photo of Greek Tuna Salad Over Arugula by WW

Greek Tuna Salad Over Arugula

4
2
2
Smartpoints value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
2
Difficulty
Easy
Hold the mayo with this lemony Mediterranean twist on tuna salad. Be sure to use tuna packed in water, not oil.

Ingredients

olive oil

1 Tbsp, extra-virgin

lemon zest

½ tsp, (or more to taste)

fresh lemon juice

1 Tbsp

water

2 tsp

dried oregano

½ tsp

table salt

¼ tsp, or to taste

black pepper

1 pinch, freshly ground, or to taste

canned chunk white tuna in water

5 oz, drained

English cucumber(s)

1 cup(s), chopped

roasted red peppers (packed in water)

½ cup(s), thinly sliced

uncooked red onion(s)

3 Tbsp, chopped

capers

2 tsp, drained

arugula

4 cup(s), baby-variety

Instructions

  1. In a medium bowl, whisk together oil, lemon zest and juice, water, oregano, salt and pepper until blended.
  2. Flake tuna into another bowl. Add cucumber, roasted pepper, onion and capers; toss to mix and coat.
  3. 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.

Notes

This would also be delicious spooned into a whole wheat pita pocket.

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