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Arugula & Cucumber Salad with Tuna

Crisp arugula mingles with cool cucumber and celery, while briny olives and tender tuna soak up a bright basil vinaigrette that tastes fresh and lively in every bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Arugula & Cucumber Salad with Tuna
Total
15 min
Prep
15 min
Serves
4

Nutrition per Serving

Calories
232
Protein
26g
Carbs
2g
Fat
13g
Fiber
1g
Sugar
1g
Sodium
519mg

Ingredients

  • 3 tablespoons chopped fresh basil
  • 1 tablespoon white-wine vinegar
  • 1 1/2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup thinly sliced celery
  • 3/4 cup thinly sliced Persian or English cucumber
  • 1 (5 ounce) package baby arugula
  • 8 pitted Castelvetrano olives, quartered (about 1/3 cup)
  • 2 (6.7-ounce) packages no-salt-added tuna fillets in water, drained

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.