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

  1. 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.