Tuna Recipe

Prepare marinade and marinate chicken

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Add the 1 lb chicken breast, turning to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Heat a skillet over medium-high heat and add a thin film of oil (about 1 tsp). Remove chicken from marinade (reserve marinade) and cook 5–6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly or tear into bite-sized pieces.

While the chicken rests, combine 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small jar. Whisk or shake vigorously until emulsified. Taste and adjust seasoning (add a splash more vinegar or a pinch of salt if needed).

Place 4 cups packed arugula in a large bowl. Add 1 cup halved Kalamata olives, 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion. Drain the 12 oz canned tuna and flake it with a fork; add to the bowl, distributing evenly.

Pour about two-thirds of the dressing over the salad and gently toss to coat the greens and ingredients without breaking up the tuna too much. Reserve remaining dressing for serving.

Top the dressed salad with the sliced or torn marinated chicken. Scatter 1 tsp capers (if using) and 2 tbs chopped parsley over the top. Serve with lemon wedges to squeeze over the salad and the remaining dressing on the side.

Divide the salad into 2–3 portions and serve immediately. Leftovers: store dressing separately and refrigerate salad components up to 24 hours.