Have you ever wished for a healthy and delicious salad that can be made in a few minutes? We know we did! Here’s a very simple recipe that gives great results. Believe it or not, this light and fresh tuna salad is super flavorful and only needs a few ingredients, and it can be a full meal by itself.
It is up to you whether to use canned tuna in oil or in water. If you choose the former, you may want to reduce or entirely skip adding olive oil or other fatty dressing to the salad. If you choose canned tuna in water instead, be sure to drain it well.
Keep in mind that this salad can feel a bit dry because of the boiled egg yolk and the leafy greens, so it is fundamental to dress it well. We use olive oil and lemon juice and it works wonderfully, but mayonnaise gives excellent results, too. Feel free to use your favorite dressing!
Always remember: your dish can only be as good as your ingredients! In this salad, the tuna and egg already do a great job at bringing flavor to the dish, but if you really want the flavors to shine, try to use the tastiest tomatoes and bell peppers you can find, and garnish your salad generously. And, as always, try to use very fresh vegetables in your salad 🙂
Similar recipes
If you like the light and fresh tuna salad, you may also like the following recipes:
- Chickpea and feta cheese salad
- Quinoa, cauliflower and ham salad
- Fresh salad with pearl barley
- Easy pasta salad with spinach
Light and fresh tuna salad
Ingredients
- 5 oz canned tuna (1 can)
- 3 oz salad mix
- ½ cucumber
- 5 oz cherry tomatoes
- ½ red bell pepper
- 2 eggs
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt and pepper
Instructions
- Boil the eggs until they are hard (about 10 min).
- Chop the cucumber, cherry tomatoes and bell pepper. Add them to a large bowl together with the salad mix. Drain the tuna, divide it into bite-sized chunks, and add it to the salad. Drizzle the olive oil and lemon juice, and season with salt and pepper. Mix well.
- Divide the salad into individual bowls and add the hard boiled egg cut in quarters.