Description
A delightful and healthy salad combining protein-rich tuna and eggs with fresh vegetables, perfect for a light lunch or quick dinner.
Ingredients
Scale
- 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
Instructions
- In a large bowl, combine the drained tuna and chopped eggs.
- Add the halved cherry tomatoes, diced cucumber, and sliced red onion.
- Gently mix all ingredients together until well combined.
- Season with salt and pepper to taste.
- 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