Tuna & Egg Salad Recipe

This recipe is a refreshing and hearty summer lunch option that’s packed with protein and flavor. It’s quick and easy to make with pantry staples and fresh vegetables.

Ingredients:

Salad:

50g spinach

40g cucumber, halved and sliced

½ medium red onion, thinly sliced

5 cherry tomatoes, halved

3 green olives, sliced or whole

3 black olives, sliced or whole

2 tsp capers, drained

½ can tuna in olive oil (about 80g drained), flaked

1 hard-boiled egg, cut into eighths

Chopped chives (optional)

Dressing:

1 tbsp extra virgin olive oil

2 tsp lemon or vinegar

1 pinch sugar (optional)

Salt and black pepper

Instructions:

Make the Dressing: Whisk together the olive oil, vinegar, sugar (if using), salt, and pepper in a bowl. Set aside.

Prepare the Salad: Combine all the salad ingredients (except the egg and chives) in a large bowl.

Toss the Salad: Add two-thirds of the dressing to the salad and toss to coat.

Assemble the Salad: Arrange the egg pieces on top of the dressed salad.

Finish and Serve: Drizzle the remaining dressing over the salad, sprinkle with chives (if using), and serve immediately.

Tips:

You can adjust the amount of dressing to your preference.

If you don’t have chives, you can use another fresh herb like parsley or dill.

For a more protein-packed salad, add another can of tuna or some cooked chicken.