Tuna Salad with Egg
This simple tuna salad with egg has a clean and balanced flavor. The capers and lemon bring acidity to help everything come together and chopped arugula adds a peppery kick. Enjoy it with greens or on a slice of your favorite whole-grain bread.
Ingreadient
- ¾ cup finely chopped celery
- ½ cup coarsely chopped arugula
- ¼ cup mayonnaise
- ¼ cup thinly sliced scallions, white and light green parts only
- ¼ cup whole-milk plain greek yogurt
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 ½ tablespoons capers, rinsed
- ½ teaspoon dried tarragon, rubbed
- 2 (5 ounce) cans solid white tuna in water, drained
- 2 hard-boiled eggs, chopped
Direction
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