Stovetop, Pot (small)
Cook the eggs in a pot of boiling water for 7 min.
In a small bowl, whisk together the mustard, vinegar, salt, pepper & a drizzle of olive oil.
Once the eggs are done, plunge them into icy cold water to stop the cooking. When cool, peel & cut them into quarters.
Add the arugula, drained tuna & eggs to a salad bowl. Pour the dressing over top. Season with salt & pepper. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Tuna, Egg & Arugula Salad" contains 305 Energy, 21 g of Fat, 2 g of Carbohydrates, 26 g of Protein, 1 g of Fiber.