Egg salad with tuna and potatoes

Recipe from Lily Moore
Egg salad with tuna and potatoes
Cooking time: 40 min
Servings 4
This egg and tuna salad is very nutritious and contains a lot of protein due to these two ingredients. The broth super-charges the dressing nutritionally and gives it a rich flavor, that will make everything taste even better.


  • Potatoes
    26,4 oz.
  • Canned tuna
    17,6 oz.
  • Yolks
    4 pcs.
  • Vegetable broth
    3,2 fl. oz.
  • Capers
    4 tbsp.
  • Radicchio
    1 head
  • Green onions
    1 bunch
  • Lemon (squeezed)
    1 pc.
  • Olive oil
    4,6 fl. oz.
  • Salt
    1 pinch
  • Vinegar
    1 tbsp.
  • Pepper
    1 pinch

Nutrition facts per serving

  • Calories

    703 kcal

  • Protein

    40.39 g

  • Fat

    46.01 g

  • Carbohydrates

    34.80 g


  • Wash the potatoes and boil in a pot of salted water for about 25 minutes. Drain the tuna and mix with egg yolks, 4 tablespoons of broth, 3 tablespoons of vinegar, capers and lemon juice. Then puree everything and add the oil. Now add pepper and salt.

  • Peel the potatoes and cut them lengthwise. Wash and cut the radicchio. Wash the green onions and cut it into the rings.

  • Mix all the ingredients with the dressing. Finally, heat the remaining broth and pour over the salad.


  • To keep the salad from being too watery, make sure the eggs are not overcooked and chill them well before cutting.

Bon Appetit!

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