Tuna, Arugula, and Egg Salad with Pita Chips

Ingredients

• ¼ teaspoon freshly ground black pepper
• 1 (5-ounce) can light tuna in olive oil, drained
• 1 teaspoon Dijon mustard
• 3 tablespoons fresh lemon juice
• 1 (5-ounce) can light tuna in olive oil, drained
• 3 tablespoons fresh lemon juice
• ¹/₈ teaspoon salt
• + 19 more ingredients
• • 1 cup halved cherry tomatoes
  • 1 cup halved cherry tomatoes
  • ¼ cup chopped kalamata olives
  • 2 hard-cooked large eggs, halved
  • 1 tablespoon capers
  • 6 cups loosely packed baby arugula
  • 2 ounces plain pita chips
  • 1 tablespoon capers
  • ¹/₈ teaspoon salt
  • 2 hard-cooked large eggs, halved
  • ¼ cup chopped kalamata olives
  • ½ cup very thinly vertically sliced red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • ½ cup very thinly vertically sliced red onion
  • 6 cups loosely packed baby arugula
  • 2 ounces plain pita chips
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon freshly ground black pepper

1. Combine first 5 ingredients, stirring with a whisk. Drizzle dressing over arugula; toss gently to coat. Divide arugula evenly among 4 bowls; top evenly with tomatoes and next 5 ingredients (through tuna). Serve with pita chips.

View full recipe at My Recipes