(High Protein) Citrus Tuna Pasta & Arugula Salad
Only have 10 minutes to spare for lunch? Then look no further! This fresh Summer salad takes canned tuna to the next level and is vibrant with fresh seasonal flavors.
Ingredients
Servings: 3
For the Dressing:
- 2 tbsp. Apple Cider Vinegar
- 1 tbsp. Olive Oil
- Juice of 1 Lemon
- 1 tsp. Dijon Mustard
- 1 tsp. Honey, or Maple Syrup
- 1/2 tsp. Garlic Powder
- Salt & Black Pepper, to taste
For the Salad:
- 1 12.5-oz Van Ecuador Tuna in Oil
- 3 cups Baby Arugula
- 1 cup Penne Pasta, cooked and drained
- 1/2 cup Cherry Tomatoes, quartered
- 1/4 cup Green Olives, sliced
- 1/4 cup Fresh Parsley, chopped
- 2 tbsp. Fresh Basil, chopped
- (Optional) 1 Navel Orange, thinly sliced and peeled
- (Optional) Avocado, thinly sliced
Instructions
- To make the dressing, simply whisk together all ingredients until well-combined. Season with salt and black pepper to taste.
- Carefully open the canned tuna and either drain or reserve the oil for another recipe.
- In a large mixing bowl, combine the drained tuna and homemade dressing. Use a fork to lightly break up the tuna and coat evenly in the dressing. Add the remaining ingredients and use salad tongs to toss until well-combined. Enjoy!