Tuna Arugula Salad

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Tuna Arugula Salad

Course: Dinner, Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 300-400, Under 400, Under 450, Under 500
Protein: 21-30g, Over 20g
Fiber: 11+g
Servings: 2 servings
Calories: 368kcal


  • 2 1/2 tbsps Extra Virgin Olive Oil
  • 1 1/2 tbsps Lemon Juice
  • 1 tbsp Fresh Dill (chopped)
  • Sea Salt & Black Pepper (to taste)
  • 4 cups Arugula
  • 1 cup White Navy Beans
  • 1/4 cup Red Onion (sliced)
  • 1 can Canned Tuna (drained, broken into chunks)


  • In a small bowl combine the oil, lemon juice, dill, salt, and pepper. Set aside.
  • Divide the arugula, white beans, and red onion onto serving plates. Top with tuna chunks and drizzle the dressing on top. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is equal to approximately three cups of salad.
  • More Flavor

    Add tahini to the dressing. Serve with lemon wedges.
  • Additional Toppings

    Add avocado, cucumber and/or feta cheese.
  • Canned Tuna

    One can of tuna is equal to 165 grams or 5.8 ounces, drained.


Calories: 368kcal | Carbohydrates: 28g | Protein: 25g | Fat: 19g | Cholesterol: 30mg | Sodium: 216mg | Fiber: 11g | Sugar: 2g | Vitamin A: 1019IU | Vitamin C: 13mg | Calcium: 147mg | Iron: 4mg

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