Egg salad with tuna and greens

3 servings

12 minutes

Egg salad with tuna and greens is a harmonious blend of the softness of eggs, the tenderness of tuna, and the freshness of greens. This recipe offers a modern take on the classic salad, enriched with the rich flavor of seafood and spicy notes of chili pepper. Crunchy iceberg adds lightness to the dish, while olive oil brings all ingredients together for a cohesive taste. This salad is perfect for a light lunch or dinner and makes an excellent appetizer for festive tables. Its simplicity in preparation and accessible ingredients have quickly made it popular among lovers of healthy and delicious dishes.

Energy value per serving

• Calories: 245.4
• Proteins: 23.1g
• Fats: 15.9g
• Carbohydrates: 1.1g

Ingredients

• Canned tuna: 1 jar
• Chicken egg: 1 pc
• Green onions: 2 stem
• Iceberg lettuce: 100 g
• Ground chili pepper: 0.5 tsp
• Olive oil: 2 tbsp
• Salt: to taste

Cooking steps

1. Boil the eggs hard.

   Required ingredients:

   • Chicken egg: 1 piece

2. Chop the green onion.

   Required ingredients:

   • Green onions: 2 stems

3. Chop the iceberg finely.

   Required ingredients:

   • Iceberg lettuce: 100 g

4. Mix iceberg and onion, add tuna.

   Required ingredients:

   • Iceberg lettuce: 100 g
   • Green onions: 2 stems
   • Canned tuna: 1 jar

5. Cool the eggs, peel them, and chop finely.

   Required ingredients:

   • Chicken egg: 1 piece

6. Send the eggs to the salad, lightly salt them and season with chili pepper.

   Required ingredients:

   • Chicken egg: 1 piece
   • Salt:  to taste
   • Ground chili pepper: 0.5 teaspoon

7. Add olive oil and mix.

   Required ingredients:

   • Olive oil: 2 tablespoons