Tuna Arugula Bowl
Simple, low cost with pantry staples
Servings: 1
Ingredients
- 1 can Tuna, water packed, drained or packed in olive oil
- 1 whole Lemon
- 1 handful sliced almonds
- 2 tbsp olive oil extra virgin or garlic flavored
- 2 handfuls arugula spinach or other salad green
- 1 sprinkle crushed red pepper optional
- 1 sprinkle dried dill optional
- 1 sprinkle garlic or onion powder
Instructions
- Add tuna to bowl
- Zest a bit of lemon using a microplane for extra flavor. Squeeze juice of lemon over tuna. Add olive oil and seasonings. If you have a couple extra minutes, put in refrigerator to chill.
- Add greens and sliced almonds to top. Stir. Enjoy!
Notes
This recipe was made during quarantine with limited ingredients on hand. Feel free to add radishes, tomatoes, fresh onion or chives or whatever else you have on hand.
Pro tip: I buy lemons in bulk and freeze them. You may notice some frost on the lemon in the photo. If using the zest, microplane or grate the zest while frozen. I microwave for 45 seconds to a minute to defrost then slice in half and squeeze for juice.
Tuna Arugula Salad