Salad with tuna
WHAT YOU WILL NEED
From ingredients
7 products
SIMPLE PROCESS
Step by step recipe
The secret to this salad is the dressing: thin the mayonnaise with the liquid from the tuna can for a lighter sauce that coats every ingredient evenly. Tear the lettuce by hand rather than chopping it — it holds the dressing better. Add red onion in thin half-rings for a touch of sharpness, and cut the eggs into large chunks for a satisfying texture contrast.
Boil the Eggs
Hard-boil the eggs (10 minutes after boiling), cool in cold water, peel, and cut into quarters or large chunks.
Prep the Vegetables
Wash and dry the iceberg lettuce, tear into large pieces. Halve the cherry tomatoes. Slice the red onion into thin half-rings. Finely chop the fresh herbs.
Prep the Tuna
Open the tuna can, drain the liquid into a separate bowl (reserve for the dressing). Flake the tuna into medium chunks with a fork.
Make the Dressing
In a bowl, mix the mayonnaise with 1–2 tablespoons of the reserved tuna juice until smooth and pourable. Season with salt and pepper to taste.
Assemble the Salad
On a plate or in a salad bowl, layer the lettuce, then scatter the tuna chunks, cherry tomatoes, eggs, and red onion. Sprinkle with fresh herbs.
Dress and Serve
Drizzle the dressing over the salad, gently toss or leave layered. Serve immediately. Enjoy!
CHEF'S TIP
Choose Quality Canned Tuna
Use tuna in its own juice rather than oil — it's lighter and has a cleaner flavor. Don't pour the juice away; it's perfect for the dressing.
Don't Overcook the Eggs
Boil the eggs for exactly 10 minutes after the water comes to a boil, then immediately cool them in cold water. This makes them easy to peel and keeps the yolks crumbly, not gray.
Let the Salad Rest
After dressing, leave the salad in the fridge for 5–10 minutes to allow the flavors to meld. Don't overdo it, or the vegetables will lose their crunch.
Add a Little Heat
For a spicy kick, add a pinch of black pepper or a touch of Dijon mustard to the dressing. A squeeze of lemon juice also adds freshness.
SUBSTITUTIONS
Add your taste
- With Fresh Tuna Instead of canned tuna, you can use a fresh tuna steak, grilled to medium-rare. The calories and flavor will differ.
- With Greek Yogurt Instead of Mayo For a lighter dressing, mix Greek yogurt with lemon juice and mustard — calories drop, and the taste becomes fresher.
- Add Avocado Dice an avocado and add it to the salad — the creamy texture beautifully complements the tuna and makes the dish more filling.
- With Capers for a Tangy Twist Add 1 tablespoon of capers along with the herbs — they bring a salty, tangy accent.
HOW TO STORE
How to Store Tuna Salad
Best served fresh. If you have leftovers, store undressed in the fridge for up to 1 day. Dressed salad may lose its crunch and become watery. Do not freeze — the texture of tuna and vegetables will degrade.
GOOD TO KNOW