Arugula and Tuna Salad

To prepare arugula and tuna salad for meal prep, you can store the ingredients separately. Keep the arugula and dressing in one container and the tuna, beans, and vegetables in another. This will help maintain freshness and prevent the salad from becoming soggy. When ready to eat, simply combine the ingredients and drizzle with the dressing.

Yes, arugula and tuna salad is naturally gluten-free as it contains no gluten-containing ingredients. Just ensure that any canned products, like the tuna and beans, are labeled gluten-free to avoid cross-contamination.

If you don't have arugula, you can substitute it with spinach or mixed greens. For the tuna, canned salmon or chickpeas can be used as alternatives. If you prefer a different bean, black beans or kidney beans work well too. You can also swap out the olives for capers or pickles for a different flavor profile.

Leftover arugula and tuna salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it's best to keep the dressing separate until you're ready to eat to maintain the salad's freshness and texture.

Arugula and tuna salad pairs well with a variety of side dishes. Consider serving it with whole grain bread or a light soup for a complete meal. You could also add a side of roasted vegetables or a quinoa salad for extra nutrition.