YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Salad with Capers
Flaked tuna tossed with briny capers and crisp cucumbers in a bright lemon-herb dressing, served over a bed of peppery arugula.
INGREDIENTS
6 oz Canned tuna
0.5 cup Chickpeas
1 tbsp Extra virgin olive oil
0.25 cup Nonfat Greek yogurt
1 tbsp Capers
0.25 cup Red onion
0.5 cup Cucumber
0.5 cup Cherry tomatoes
1 tbsp Fresh parsley
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
2 cup Arugula
PREPARATION
Drain the tuna and place it in a medium mixing bowl, flaking it with a fork.
Add the rinsed chickpeas, diced red onion, diced cucumber, halved cherry tomatoes, and capers to the bowl.
In a small jar or bowl, whisk together the olive oil, Greek yogurt, lemon juice, sea salt, and black pepper until the dressing is smooth.
Pour the dressing over the tuna mixture and toss gently until every ingredient is evenly coated.
Fold in the chopped fresh parsley to add a burst of herbal flavor.
Arrange the arugula on a plate or in a bowl and scoop the tuna salad over the top to serve.