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Tuna Salad With Egg

Tuna Salad With Egg

A light and refreshing salad that is perfect for a wonderfully light lunch, this tuna salad with egg is bursting with flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dinner, Lunch, Salad
Servings 4
Calories 388 kcal

Equipment

  • Mixing Bowl

Ingredients
  

For The Salad:

  • 4 Cups Arugula
  • 4 Hard Boiled Eggs quartered
  • 16 Cherry Tomatoes halved
  • 2 x 5 Ounce Cans Tuna drained
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper

For The Honey and Mustard Dressing:

  • 1/4 Cup Olive Oil
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon White Wine Vinegar or apple cider vinegar
  • 1 1/2 Tablespoons Honey
  • 1/8 teaspoon Salt

Instructions
 

  • Place all the dressing ingredients (olive oil, dijon mustard, vinegar, honey, and salt) in a mixing bowl, mix until fully combined, and set aside.
  • Next divide the arugula leaves onto 4 plates, arrange the halved tomato and quartered eggs around the leaves, then scatter the tuna over the top.
  • Drizzle over with the honey and mustard dressing and serve.