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