Oil Packed Tuna Arugula Salad

filling and healthy
Filling and healthy
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For balsamic vinaigrette:
2 tbsp Lemon juice freshly squeezed
1 tbsp Balsamic vinegar
1 tsp Dijon mustard
Kosher Salt to taste
Black pepper freshly ground, to taste
1 tsp Chestnut honey
¼ cup Olive oil extra-virgin
For salad:
4 to 5 handfuls Baby arugula
1 ½ cups Cannellini cooked
1 ½ cups Quinoa cooked
6 oz Can of tuna oil-packed
2 to 4 oz Feta cheese crumbled
1 Avocado medium, ripe, pitted and sliced

Nutritional information

  • For balsamic vinaigrette:

  • For salad:

Oil Packed Tuna Arugula Salad


My love for Italy inspired this filling and healthy Oil Packed Tuna Arugula Salad. It combines simple ingredients but packs in so much flavor. Even though this recipe is not authentic Italian, it fits nicely into the Mediterranean diet thanks to plenty of fresh, fiber-rich arugula, protein-packed white beans and quinoa, and nutrient-dense avocado. Be sure to use high-quality, oil-packed tuna for the best flavor.  

Assembling this salad is a breeze. Start by making the balsamic vinaigrette. Just whisk together the lemon juice, balsamic vinegar, Dijon, and extra-virgin olive oil, adding honey, salt, and black pepper to taste. Next, arrange the arugula, cannellini beans, quinoa, tuna, crumbled feta, and sliced avocado on a serving platter. Finally, drizzle half the vinaigrette over the salad and serve, passing the additional dressing at the table. Enjoy!

To make the Oil Packed Tuna Arugula Salad, you will need the following ingredients:

Ingridiens for Oil Packed Tuna Arugula Salad

Steps to make Oil Packed Tuna Arugula Salad


Make balsamic vinaigrette


In a small bowl, whisk together 2 tablespoons freshly squeezed lemon juice, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, a pinch of salt, and a crack of black pepper until well combined. Add 1 teaspoon honey or to taste and slowly whisk in ¼ cup extra-virgin olive oil. Whisk until well combined. Taste and add more salt, black pepper, or honey as needed.


Mix salad ingredients together


Arrange 4 to 5 cups baby arugula in a large salad bowl and top with 1 ½ cups cooked cannellini beans, 1 ½ cups cooked quinoa, 6 ounces oil-packed tuna, 2 to 4 ounces crumbled feta, and 1 sliced avocado.


Dress salad


Drizzle the salad with half the dressing.



Serve, passing additional dressing on the side.

This Oil Packed Tuna Arugula Salad is filling, healthy, and so delicious! Give this easy recipe a try this week and be sure to let us know what you think!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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It's a mouth watering recipe! Thanks for sharing!

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