This Oil Packed Tuna Arugula Salad recipe is a filling and healthy salad recipe with flavors reminiscent of Italy, though it is not at all Italian. I love making this salad with high quality oil-packed tuna because it makes the dish!
When I was hosting the cooking show, Ask Aida, on Food Network, this tuna arugula salad was a go-to meal for me. But, through the years of developing recipes for TV and my cookbook, Keys To The Kitchen, I never shared the recipe so I’m doing so here.Â
Why You’ll Love This Tuna Arugula Salad Recipe
This Tuna Arugula Salad recipe is easy, convenient, and delicious. It is packed with important nutrients like protein and omegas from the tuna, healthy fats from the olive oil, and healthy carbs from the salad and beans. Additionally, it’s very fast to make and it’s a twist on a typical salad from Italy so you can feel extra fancy without doing much.
Recipe Ingredients
These are the ingredients you’ll need to make this tuna arugula salad recipe:
For The Balsamic Vinaigrette:
- freshly squeezed lemon juice
- balsamic vinegar
- Dijon Mustard
- Kosher salt and Freshly ground black pepper
- honey
- extra-virgin olive oil
For The Salad:
- baby arugula
- cooked cannellini (white kidney) beans
- cooked quinoa
- oil-packed tuna
- crumbled feta cheese
- avocado
How To Make This Recipe
These are the instructions to make this tuna arugula salad recipe:
- Make The Balsamic Vinaigrette: Whisk together lemon juice, balsamic, Dijon, and a pinch of salt and crank of pepper in a small nonreactive bowl until well combined. Add honey to taste and slowly whisk in olive oil until well combined.
- Serve The Tuna Salad: Arrange arugula in a salad serving bowl and top with beans, quinoa, tuna, feta, and avocado. Drizzle with half the dressing and serve, passing additional dressing on the side.
What To Serve With This Recipe
This tuna arugula salad is a meal in itself but is also great served with:Â
- Chili Crunch Sage White Bean Dip Recipe
- Honey and Oregano Broiled Feta Caprese Recipe
- Pistachio Burrata Smashed Green Olive Bruschetta Recipe
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Frequently Asked Questions
Tuna Arugula Salad is a light and refreshing dish that combines fresh arugula leaves with tuna, typically dressed with olive oil, lemon juice or vinegar, and various seasonings. It's known for its blend of peppery, tangy, and savory flavors.
Both canned and fresh tuna work well for a Tuna Arugula Salad. Canned tuna in olive oil is a convenient option, while fresh, seared tuna steaks add a gourmet touch. We like using olive oil-packed tuna belly if we're using canned or jarred tuna. The choice depends on personal preference and the desired texture.
Yes, Tuna Arugula Salad is versatile and can be customized with various ingredients. Common additions include cherry tomatoes, sliced red onions, boiled potatoes, fresh corn, capers, olives, and shaved Parmesan cheese.Â
Oil Packed Tuna And Arugula Salad Recipe
Ingredients
For The Balsamic Vinaigrette:
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon Mustard
- Kosher salt and Freshly ground black pepper
- 1 teaspoon honey
- 1/4 cup extra-virgin olive oil
For The Salad:
- 4 to 5 handfuls baby arugula
- 1 1/2 cups cooked cannellini (white kidney) beans
- 1 1/2 cups cooked quinoa
- 6 ounces oil-packed tuna
- 2 to 4 ounces crumbled feta cheese
- 1 medium ripe avocado pitted and sliced
Instructions
- Make The Balsamic Vinaigrette: Whisk together lemon juice, balsamic, Dijon, and a pinch of salt and crank of pepper in a small nonreactive bowl until well combined. Add honey to taste and slowly whisk in olive oil until well combined. Taste and add more salt, pepper, or honey as desired.
- Serve The Tuna Salad: Arrange arugula in a salad serving bowl and top with beans, quinoa, tuna, feta, and avocado. Drizzle with half the dressing and serve, passing additional dressing on the side.
