This tuna salad gets it’s fresh tangy flavour from lemon, capers and arugula. Zoodles add a bit of fun to the presentation.
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon sugar
1/2 teaspoon garlic salt
Freshly ground pepper to taste
3/4 cup California walnuts, toasted
1/3 cup quartered and thinly sliced red onion
2 tablespoons drained capers
2 medium zucchini, spiralized
2 cups lightly packed baby arugula
2 (4.5-oz.) cans StarKist Selects Solid Yellowfin Tuna in Extra Virgin Olive Oil
Whisk together all dressing ingredients in a large bowl.
Add walnuts, red onion, capers and zucchini to bowl and toss to coat with dressing. Add arugula and tuna and toss lightly to mix. Serve immediately.
From: California Walnuts