Arugula & Cucumber Salad with Tuna

Name: Arugula & Cucumber Salad with Tuna
Total time: 15 min
Yield: 4
Ingredients: 3 tablespoons chopped fresh basil; 1 tablespoon white-wine vinegar; 1½ teaspoons lemon juice; ½ teaspoon salt; 3 tablespoons extra-virgin olive oil; ¾ cup thinly sliced celery; ¾ cup thinly sliced Persian or English cucumber; 1 (5 ounce) package baby arugula; 8 pitted Castelvetrano olives, quartered (about ⅓ cup); 2 (6.7 ounce) packages no-salt-added tuna fillets in water, drained

⏱ 15 min👤 Serves 4

Instructions

1. Whisk basil, vinegar, lemon juice and salt together in a large bowl. Add oil; whisk to combine. Add celery, cucumber, arugula and olives; toss to coat.
2. Divide among 4 bowls. Flake tuna on top of each bowl.

Notes

Spicy baby arugula pairs with crisp Persian cucumbers and celery in this refreshing salad. Castelvetrano olives offer a mild, buttery flavor that doesn't compete with the flavor of the tuna. If you want more punch from your olives, Nicoise or Kalamata olives work well too.

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