YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Salad with Capers
Wild-caught tuna tossed with briny capers and a zesty lemon-herb dressing, served over crisp arugula for a refreshing and vibrant crunch.
INGREDIENTS
8 ounces canned tuna in water
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp capers
2 tbsp red onion
0.5 cup cucumber
0.5 cup cherry tomatoes
4 whole kalamata olives
2 tbsp fresh parsley
2 cups baby arugula
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Drain the canned tuna thoroughly and place it in a medium mixing bowl.
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper until emulsified.
Finely dice the red onion and cucumber, halve the cherry tomatoes, and slice the kalamata olives.
Add the diced vegetables, capers, sliced olives, and chopped fresh parsley to the bowl with the tuna.
Pour the dressing over the tuna mixture and toss gently with a fork to combine while keeping some tuna chunks intact.
Arrange the baby arugula on a plate and top with the Mediterranean tuna salad.