INGREDIENTS
1/4 cup nonfat plain Greek yogurt
1 TBSP. Dijon mustard
2 TBSP. chopped fresh dill
2 TBSP. extra-virgin olive oil
3 cups cubed hash browns
Kosher salt and black pepper
1 red onion, thinly sliced
2 bell peppers red or green, chopped
1 lb. skinless tuna fillet, cut into 1/2-inch pieces
8 cups baby arugula
Lemon wedges, for serving
DIRECTIONS
Mix the yogurt, mustard and dill in a small bowl.
Heat 1 1/2 TBSP. olive oil in a large skillet over medium-high heat.
Add the hash browns, sprinkle with 1/4 tsp. each of salt and pepper; cook until browned.
Transfer to a bowl.
Heat remaining 1/2 TBSP. olive oil in the skillet; add the onion, bell peppers and 1/4 tsp. salt.
Cook until golden brown.
Add the tuna; cook stirring occasionally, just until heated through.
Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 TBSP. of the yogurt mixture.
Season with salt and pepper.
Stir 1 TBSP. water into the remaining yogurt mixture and toss with the arugula in a medium bowl.
Serve the hash with the salad and lemon wedges.
Serves 4.
