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Tuna & Egg Salad

Tuna & Egg Salad is a simple but hearty lunch, without pretensions to the niçoise original. But it will satisfy you until dinner time.

Course Salad, Fish, Lunch, Light Meal
Cuisine French, World
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Author Moorlands Eater

Ingredients

Salad

  • 50 g lettuce torn into bite sized pieces
  • 40 g cucumber halved and sliced
  • ½ medium red onion sliced thinly
  • 5 cherry tomatoes halved
  • 3 green olives sliced or left whole
  • 3 black olives sliced or left whole
  • 2 tsp capers drained
  • ½ tin tuna in olive oil, drained approx 80g after draining, broken into pieces
  • 1 hard boiled egg cut into eighths
  • chopped chives optional

Dressing

  • 1 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 1 pinch sugar optional
  • salt & black pepper

Instructions

  1. Whisk together all the dressing ingredients and set aside.

  2. Put all the salad ingredients EXCEPT the egg and chives into a bowl.

  3. Toss the salad with two thirds of the dressing.

  4. Place the egg pieces on top.

  5. Drizzle over the rest of the dressing, sprinkle with the chives if using, and serve.