Egg salad with canned tuna

Recipe from Lily Moore
Egg salad with canned tuna
Cooking time: 20 min
Servings 4
Whether you're going for something simple, something healthy, or both, don't overlook this egg&tuna salad recipe! This dish is actually a super healthy source of nutrients.


  • Mixed salad (arugula, corn salad, curled endive and radicchio)
    10,6 oz.
  • Pitted black olives
    2 tbsp.
  • Hard boiled eggs
    2 pcs.
  • Red onion
    1 pc.
  • Tomato
    2 pcs.
  • Canned tuna in own juice
    1 can
  • Olive oil
    4 tbsp.
  • White balsamic vinegar
    2 tbsp.
  • Salt
    to taste
  • Black pepper
    to taste

Nutrition facts per serving

  • Calories

    276 kcal

  • Protein

    16 g

  • Fat

    22 g

  • Carbohydrates

    4 g


  • Wash the mixed salad, clean and dry. Drain the liquids from the olives, remove the shells from eggs and cut them into wedges.

  • Peel the onion, cut in half and thinly slice. Then wash the tomatoes and cut them into quarters. Drain the liquids from tuna and cut as desired.

  • Mix the oil with vinegar and season with salt and pepper. Mix all the salad ingredients with the dressing, divide into the bowls and serve.


  • Fresh bread goes well with this dish.

  • Canned sardines can be a great substitute in place of canned tuna.

Bon Appetit!

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