This bright tuna and egg salad with olives is a light, protein-packed lunch that comes together in minutes. Flaky tuna, tender boiled eggs, crisp lettuce and briny olives are tossed in a lemon-mustard dressing that keeps every bite fresh and tangy. For more tuna ideas, try our Tuna Salad with Pickles and Light Tuna Corn Salad next.
Ingredients
- For 2 servings:
- 1 bunch lettuce
- 1 medium tomato
- 200 g (1 cup) olives
- 2 boiled eggs
- Half a can of natural tuna
- For the dressing:
- Juice of 1/3 lemon
- 1 tbsp oil
- 1 tsp grainy mustard
Instructions
- Tear the lettuce by hand so it stays fresh longer; add the tomatoes and olives.
- For the dressing, whisk the oil, grainy mustard, and lemon juice.
- Dress the vegetables, plate them, and top with the tuna and the eggs cut into quarters.
Tips
- Tear, rather than cut, the lettuce so the leaves stay crisp and fresh longer.
- Whisk the dressing well and taste it before pouring, adjusting the lemon or mustard to your liking.
- For more fresh salad inspiration, browse the recipes at Allrecipes.
Nutrition: per 100 g: 65 kcal, protein 3.5 g, fat 2.9 g, carbs 6.1 g.