Meal Type, Salads, Entrées

Mediterranean Tuna, Feta & Dill Salad

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Think a salad lunch is a boring lunch? Think again. Fresh, tangy and colorful, this hearty, Mediterranean-inspired salad has big, bright flavors and great textures — and it will keep you satisfied until dinner.

Total Time 4 Servings

Ingredients

  • 1 cup yellow cherry tomatoes, each cut in half
  • 1/2 English cucumber, cut into 1/2-inch chunks
  • 1/2 cup feta cheese chunks
  • 1/4 cup diced red onion
  • 2 5-ounce cans Genova Albacore Tuna in Olive Oil, drained
  • 3 cups arugula
  • Fresh chopped dill

Dressing

  • 2 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon fresh chopped dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil
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Directions

  1. Prepare dressing: In a small bowl combine lemon juice, dill, salt and pepper. Whisk in olive oil until mixture is well blended.
  2. In a large bowl combine cherry tomatoes, cucumber, feta, red onion and tuna, then add dressing to com-bine. Arrange arugula on a large platter and then top with the dressed vegetables and tuna. Sprinkle with additional dill to garnish.

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