Peppery arugula and zesty red onion are an ideal garnish for this flavorful, light, lemon-pepper tuna salad. This recipe first appeared in our April 2014 issue.
Ingredients
- 1 (4-oz.) can tuna, drained
- 2 tbsp. minced parsley
- 2 tbsp. red onion
- 2 tbsp. olive oil
- 1 tsp. coarse black pepper
- Zest and juice of 1 lemon
- Kosher salt, to taste
- 2 slices rye bread
- Red onion and arugula, for serving
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Instructions
Step 1
Mix parsley, red onion, olive oil, lemon zest and juice, salt, and pepper in a bowl; serve on rye with sliced red onion and arugula.
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