Greek Tuna Egg Salad

Greek Tuna Egg Salad

Introduction

Greek Tuna Egg Salad is a delightful and healthy dish that combines protein-rich tuna and eggs with fresh vegetables. It’s perfect for a light lunch, a picnic, or as a quick dinner option. This salad is not only tasty but also colorful and full of nutrients.

Why Make This Recipe

Making Greek Tuna Egg Salad is quick and easy. It requires minimal cooking and is packed with flavor. This recipe offers a refreshing taste that highlights the best of Mediterranean ingredients. It’s also a great way to use pantry staples, making it convenient for busy weeknights or unexpected guests.

How to Make Greek Tuna Egg Salad

Creating this delicious Greek Tuna Egg Salad is simple. Here’s how to do it:

Ingredients

• 2 cans tuna in olive oil or water, drained (about 10–12 oz total)
• 4 large eggs, hard-boiled, peeled, and chopped
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red onion, thinly sliced

Directions

1. In a large bowl, combine the drained tuna and chopped eggs.
2. Add the halved cherry tomatoes, diced cucumber, and sliced red onion.
3. Gently mix all ingredients together until well combined.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.

How to Serve Greek Tuna Egg Salad

You can serve Greek Tuna Egg Salad on its own, as a sandwich filling, or on a bed of greens. It pairs well with crusty bread or crackers, making it a versatile option for any meal.

How to Store Greek Tuna Egg Salad

To store Greek Tuna Egg Salad, place it in an airtight container and refrigerate. It’s best enjoyed within 2-3 days. Always check for freshness before serving.

Tips to Make Greek Tuna Egg Salad

• Use fresh ingredients for the best flavor.
• If you prefer a creamier salad, consider adding some Greek yogurt or mayonnaise.
• Add fresh herbs like parsley or dill for extra flavor.

Variation

Feel free to customize the salad by adding olives, bell peppers, or avocado. You can also substitute the tuna with chicken or chickpeas for different protein options.

FAQs

Q: Can I make this salad in advance?
A: Yes! Greek Tuna Egg Salad can be made a few hours ahead of time. Just keep it refrigerated until you’re ready to serve.

Q: Is this recipe gluten-free?
A: Yes, the ingredients in Greek Tuna Egg Salad are naturally gluten-free.

Q: Can I use frozen or fresh tuna instead of canned?
A: Yes, you can use fresh or frozen tuna. Just cook it until it’s fully done, then chop it into pieces and mix as directed.

Enjoy making and sharing this delicious Greek Tuna Egg Salad! It’s a simple dish that everyone will love.

Greek Tuna Egg Salad

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• Author: krmibk110
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A delightful and healthy salad combining protein-rich tuna and eggs with fresh vegetables, perfect for a light lunch or quick dinner.

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Ingredients

Scale 1x2x3x

• 2 cans tuna in olive oil or water, drained (about 10–12 oz total)
• 4 large eggs, hard-boiled, peeled, and chopped
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red onion, thinly sliced

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Instructions

1. In a large bowl, combine the drained tuna and chopped eggs.
2. Add the halved cherry tomatoes, diced cucumber, and sliced red onion.
3. Gently mix all ingredients together until well combined.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.

Notes

For a creamier salad, consider adding Greek yogurt or mayonnaise. Fresh herbs like parsley or dill enhance the flavor.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 200mg

Keywords: tuna salad, Greek salad, egg salad, healthy lunch, Mediterranean recipe