By Cheryl Lundquist

Ingredients

10 oz tonno in olive oil5 oz baby arugula1 cup cherry tomatoes, halved2 stalks celery, sliced1 cup garbanzo¼ cup red onion, diced1 tsp cracked black pepper¼ cup extra virgin olive oil2 tsp Dijon mustard1 lemon, juiced

Directions

Spread the arugula equally among four plates. Top with ¼ of the following ingredients:  tomatoes, garbanzo, celery, tuna. Sprinkle with pepper. In a small bowl combine olive oil, lemon juice and dijon mustard. Drizzle each plate with the dressing.

 

More From Kitchen Daily:

Tuna and Egg Salad with Fennel Tuna and Egg Salad with Fennel
Tuna and Egg Salad with Fennel
Tuna Pâté Tuna Pâté
Tuna Pâté
Poached Tuna with Kumquats and Jalapeño Poached Tuna with Kumquats and Jalapeño
Poached Tuna with Kumquats and Jalapeño

Tags: Lunch, Salad, Healthy, Tuna, Easy

Terms of Service | Privacy Policy Corporate Site | Advertise With Us