Tuna, Arugula, and Egg Salad with Pita Chips

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