Ingredients

Salad Ingredients

160 grams (5.6 ounces) canned tuna
400 grams (14 ounces) cucumber
6 large eggs
100 grams (3.5 ounces) cabbage
30 grams (1 ounce) lemon juice
Salt to taste
Black pepper to taste
Olive oil to taste
We recommend:

Instructions

Step 1

Prepare the Cucumbers

Start by slicing the cucumbers into thin wedges. This will create a refreshing base for your salad.

Make sure to set the cucumber slices aside to allow their natural flavors to develop.

Step 2

Cook the Eggs

Boil the eggs in a pot of water until hard-cooked, about 10-12 minutes. Once cooked, cool them down in cold water.

Once cooled, peel the eggs and chop them into small cubes.

Step 3

Shred the Cabbage

Finely shred the cabbage. This adds a nice crunch to the salad.

Add the shredded cabbage to a mixing bowl with the other ingredients.

Step 4

Combine the Ingredients

In a large bowl, combine the tuna, cucumber slices, diced eggs, and shredded cabbage. If the tuna is in its own juice, drain it; if in olive oil, you can use that for dressing.

Step 5

Season and Dress the Salad

Mix everything gently. Season with salt and black pepper to taste.

Add the lemon juice and drizzle some olive oil over the top, then toss everything together until combined.

Step 6

Serve the Salad

Transfer the prepared salad to a serving dish. Enjoy it as is or with your favorite bread.

Servings

When it's time to serve your delicious tuna salad, think creatively! You can present it in a beautiful salad bowl, or for a unique twist, serve it in hollowed-out cucumber or avocado halves. **Imagine the delight on your guests' faces!** 🌟 For an extra crunch, sprinkle some toasted seeds or nuts on top. Don't forget to pair it with crackers or whole grain bread for a satisfying lunch experience! 🥪 A side of fresh fruit can also complement this dish beautifully, offering a sweet contrast to the savory tones of the salad. 🍉 **Bon Appétit!**

Equipment

Variations

Looking for alternatives? We’ve got you covered! If you're aiming for a gluten-free version, simply serve the salad in lettuce wraps instead of bread. 🥬 You can also swap the regular oil with a **nutritional yeast dressing** for a vegan option! 🌱 For those avoiding eggs, simply omit them and add extra veggies or avocado for creaminess. **Feel free to mix and match ingredients** based on your preferences and dietary needs! 🍽️

Faq

  • What type of tuna should I use?

    Opt for canned tuna in water or olive oil; both options are delicious. Choose based on your flavor preference, but keep in mind that oil-packed tuna adds extra richness.

  • How do I keep the salad fresh for longer?

    Store the tuna salad in an airtight container in the refrigerator. It should stay fresh for about 2-3 days. Just give it a good stir before serving again!

  • Can I add other ingredients to this salad?

    Absolutely! Feel free to add diced bell peppers, carrots, or even some herbs like dill for added flavor.

  • What can I substitute for eggs in this recipe?

    You can use chopped avocado or mashed chickpeas for creaminess and protein without the eggs.

  • Can I make this salad ahead of time?

    Yes! In fact, making it a few hours in advance can enhance the flavors. Just keep it refrigerated until it’s time to serve.

  • How do I serve this salad at a party?

    Present it in bite-sized portions using lettuce wraps or as a filling for small pita pockets. This way, it’s convenient and enjoyable for guests!

Nutrition facts

Tuna and Egg Salad with Green Vegetables
Recipe Yield:6 servings
Calories:Estimated calorie range per serving.
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:2g
Protein:22g
Total Carbohydrate:10g
Total Sugars:3g