Tuna, Arugula, and Egg Salad with Pita Chips

Ingredients

• 6 cups baby arugula loosely packed
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon capers 
• 1 cup cherry tomatoes halved
• 1 teaspoon dijon mustard 
• 2 large hardboiled eggs halved
• 0.3 cup kalamata olives chopped
• 3 tablespoons juice of lemon fresh
• 2 tablespoons olive oil extra virgin extra-virgin
• 0.5 cup onion red vertically sliced
• 2 ounces pita chips plain
• 0.1 teaspoon salt 
• 5 ounce tuna in olive oil light drained canned

Equipment

• bowl
• whisk

Directions

1. Combine first 5 ingredients, stirring with a whisk.
2. Drizzle dressing over arugula; toss gently to coat. Divide arugula evenly among 4 bowls; top evenly with tomatoes and next 5 ingredients (through tuna).
3. Serve with pita chips.