Spicy baby arugula pairs with crisp Persian cucumbers and celery in this refreshing salad.

Italian Castelvetrano olives offer a mild, buttery flavor that doesn’t compete with the flavor of the tuna.

If you want more punch from your olives, Nicoise olives or Kalamata olives work well too.

Arugula & Cucumber Salad with Tuna

Photo:Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

Add oil; whisk to combine.

Add celery, cucumber, arugula and olives; toss to coat.

Divide among 4 bowls; flake tuna on top of each bowl.

overhead view of all ingredients in various bowls/cups

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

overhead view of dressing in a bowl with a whisk

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster

salad in a large bowl, small bowl with salad and topped with tuna

Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster