Greek tuna salad over arugula

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Hold the mayo with this lemony Mediterranean twist on tuna salad. Be sure to use tuna packed in water, not oil. It has a cleaner tuna flavor and is lighter than tuna packed in oil. We used English cucumbers for added texture and crunch. English cucumbers can be stored at room temperature. Just don’t store them in your fruit bowl alongside bananas. This would also be delicious spooned into a whole wheat pita pocket. It also tastes great on crackers as an afternoon snack. Serve this with a trio of salads as well.

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.