This simple tuna salad with egg has a clean and balanced flavor. The capers and lemon bring acidity to help everything come together and chopped arugula adds a peppery kick. Enjoy it with greens or on a slice of your favorite whole-grain bread.
Ingredients
¾ cup finely chopped celery
½ cup coarsely chopped arugula
¼ cup mayonnaise
¼ cup thinly sliced scallions, white and light green parts only
¼ cup whole-milk plain greek yogurt
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 ½ tablespoons capers, rinsed
½ teaspoon dried tarragon, rubbed
2 (5 ounce) cans solid white tuna in water, drained
2 hard-boiled eggs, chopped
Directions
Stir celery, arugula, mayonnaise, scallions, yogurt, lemon zest, lemon juice, capers and tarragon together in a medium bowl until well combined. Gently fold in tuna and eggs. Serve over salad greens or on sandwich bread, if desired.
