Tuna Salad with Egg
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
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¾ cup finely chopped celery
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½ cup coarsely chopped arugula
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¼ cup mayonnaise
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¼ cup thinly sliced scallions, white and light green parts only
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¼ cup whole-milk plain Greek yogurt
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1 teaspoon grated lemon zest
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2 tablespoons lemon juice
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1 ½ tablespoons capers, rinsed
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½ teaspoon dried tarragon, rubbed
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2 (5 ounce) cans solid white tuna in water, drained
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2 hard-boiled eggs, chopped
Description
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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.
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