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Tuna Salad Nicoise with a Twist
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Description
This salad isn’t a recipe per se, but evolved around fixing lunch for both my husband and me. While he still wanted the creamy, mayonnaise-based tuna salad, he also wanted it served on a salad with all the veggies I was preparing for my lunch.
Ingredients
- 3 cups Arugula
- ½ Orange Bell Pepper, Sliced In Strips
- 2 Radishes, Sliced Thin
- 2 Carrots, Peeled And Julienned
- 2 Hard Boiled Eggs, Peeled And Quartered
- 7 ounces, weight Water-packed Canned Tuna
- 10 Nicoise Or Other Olives
- Olive Oil
- Salt And Pepper, to taste
- Fresh Lemon Juice, To Serve (optional)
Preparation
Divide arugula onto plates. Arrange vegetables decoratively around the arugula. Arrange eggs decoratively on salad. Place half the tuna on each plate. Add 4 or 5 olives to each plate.
Drizzle with olive oil and sprinkle with salt and pepper to taste. You could also squeeze some fresh lemon juice on the salad, if desired.
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