This straightforward tuna and egg salad boasts a clean, balanced flavor. Capers and lemon provide a touch of acidity, enhancing the overall taste, while chopped arugula adds a peppery kick. Enjoy it with greens or on a slice of your favorite whole-grain bread.
Difficulty:
Easy
Cooking Time:
10 mins
Servings:
4
Nutrition Notes
Tuna: is an excellent source of lean protein and omega-3 fatty acids, which support heart health. It’s also rich in vitamins B12 and D, as well as minerals like selenium and iodine.
Arugula: adds a peppery flavor and is packed with vitamins A, C, and K, as well as calcium and antioxidants, supporting immune health and bone strength.
Ingredients
- ¾ cup finely chopped celery
- ½ cup coarsely chopped arugula
- ¼ cup mayonnaise
- ¼ cup thinly sliced scallions, white and light green parts only
- ¼ cup whole-milk plain Greek yogurt
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 ½ tablespoons capers, rinsed
- ½ teaspoon dried tarragon, rubbed
- 2 (5 ounce) cans solid white tuna in water, drained
- 2 hard-boiled eggs, chopped
Directions
Step 1
In a medium bowl, mix together the celery, arugula, mayonnaise, scallions, yogurt, lemon zest, lemon juice, capers, and tarragon until well combined.
Step 2
Gently fold in the tuna and eggs. Serve over salad greens or on sandwich bread, if desired.
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Calories 247kcal
-
Total Fat 16g
-
Saturated Fat 3g
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Carbohydrates 3g
-
Total sugars 2g
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Vitamin A 369IU
-
Cholesterol 9mg
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Protein 22g
-
Dietary Fiber 1g
-
Sodium 442mg
-
Potassium 311mg
