This quick tuna salad is the lunch you reach for on busy days: flaky tuna, crisp salad leaves, jammy eggs and a creamy mustard dressing that ties it all together in minutes. It is high in protein, fresh and satisfying, with no cooking beyond boiling the eggs. If you love easy tuna lunches, try our Tuna and White Bean Salad and our Tuna Salad with Pickles.
Ingredients
- 1 can lightly salted tuna
- 50-70 g (2 oz) salad mix
- 2 eggs, hard-boiled
- 1 pickled cucumber
- 1/2 red onion
For the dressing:
- 2 tbsp sour cream
- 1 tsp grainy mustard
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Mix all the dressing ingredients and set aside.
- Place the salad leaves in a serving bowl.
- Drain the tuna, flake it lightly with a fork and add to the bowl.
- Slice the onion into feathers.
- Cut the cucumber into half-rings or cubes.
- Quarter the eggs.
- Drizzle with the dressing and toss gently.
Tips
- Pat the pickled cucumber dry before slicing so the dressing stays creamy.
- Chill the salad for 10 minutes before serving so the flavors meld.
- For guidance on seafood nutrition and safe handling, see the U.S. Department of Agriculture.
Nutrition: Per 100 g: 102.4 kcal, protein 11.6 g, fat 5.5 g, carbs 1.8 g.