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Arugula & Cucumber Salad with Tuna

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Spicy baby arugula complements crisp Persian cucumbers and celery in this refreshing salad. Italian Castelvetrano olives offer a mild, buttery flavor that doesn't compete with the flavor of the tuna. If you want more punch from your olives, Niçoise olives or Kalamata olives work well too.

Ingredients:
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon white-wine vinegar
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • ¾ cup thinly sliced celery
  • ¾ cup thinly sliced persian or english cucumber
  • 1 (5 ounce) package baby arugula
  • 8 medium pitted castelvetrano olives, quartered (about 1/3 cup)
  • 2 (6.7-ounce) packages no-salt-added tuna fillets in water, drained
Directions:
  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.
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