Tuna salad has become a staple in American cuisine, evolving into countless variations since its inception. Today, I’m sharing one of the simplest yet delicious versions of this classic dish, featuring a mix of fresh vegetables, tuna, and a light dressing. This salad is perfect for a quick lunch or a healthy dinner.
Serves: 4
Ingredients
- Canned tuna: 1 can
- Hard-boiled egg: 1 large
- Cherry tomatoes: 5.3 ounces (150 grams)
- Cucumbers: 7 ounces (200 grams)
- Salad greens mix: 3.5 ounces (100 grams)
- Red onion: 1 medium
- Vegetable oil: 2 tablespoons (30 ml)
- Ground black pepper: to taste
- Salt: to taste
Step-by-Step Cooking Instructions
Prepare the Tuna:
Drain the tuna and flake it with a fork in a large mixing bowl.
Chop the Vegetables:
Wash and slice the cherry tomatoes in halves.
Peel the cucumber, if desired, and chop it into bite-sized pieces.
Peel and thinly slice the red onion.
Prepare the Egg:
Peel the hard-boiled egg and cut it into four longitudinal sections.
Combine Ingredients:
In the bowl with the flaked tuna, add the salad greens, sliced tomatoes, cucumbers, and red onion.
Season with salt and ground black pepper.
Drizzle with vegetable oil and gently toss everything together to coat evenly.
Assemble the Salad:
Arrange the mixed salad on a serving plate.
Top with the flaked tuna and arranged egg slices for a beautiful presentation.
This tuna and vegetable salad is not only easy to prepare but also wonderfully nutritious, providing a balanced mix of protein, healthy fats, and fresh vegetables. It’s perfect for a light yet satisfying meal that pays homage to its American roots, with a modern, healthy twist. Enjoy this delightful salad any day of the week!
