Tuna salad with egg
Tuna salad with boiled eggs and crisp vegetables is a nutritious, protein-packed dish with bright, balanced flavors. It makes an ideal quick lunch or a satisfying post-workout meal. For the best texture, choose tuna packed in spring water and fold gently so the eggs retain their shape.
Ingredients
- eggs2 pieces
- Olive Oil15 ml
- Lemon juice10 ml
- Salt2 pinches
- Black Pepper1 pinch
Instructions
4 steps- 1
Place the eggs in cold water, bring to a boil, and cook for 9-10 minutes until hard-boiled. Transfer immediately to an ice bath to cool.
10 min
100°C
- 2
Peel the cooled eggs and cut into medium cubes. Dice the cucumber and finely chop the green onion and dill.
5 min
- 3
Drain the canned tuna thoroughly and gently flake the meat with a fork into bite-sized pieces.
3 min
- 4
In a mixing bowl, combine the tuna, eggs, cucumber, and herbs. Drizzle with olive oil and lemon juice, season with salt and pepper, and gently toss together.
2 min
Nutrition
1 serving ≈ 239 g
Nutrition values are estimates. - means data is unavailable.
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