Tuna and Egg Salad

2 servings

15 minutes

Tuna and egg salad is a light yet nutritious dish from European cuisine. Its history is linked to a love for simple and hearty salads, perfect for a quick lunch or dinner. Refreshing cucumbers combine with the tenderness of tuna, the spiciness of green onions, and the softness of boiled eggs. Arugula adds a slight bitterness to the dish, creating a balance of flavors. Dressed with mayonnaise, this salad becomes rich and harmonious. It is ideal as a standalone dish or as part of a festive table. It can be served with crispy toasts or fresh bread to highlight its delicate texture and rich taste.

Energy value per serving

• Calories: 353.8
• Proteins: 24.5g
• Fats: 25.8g
• Carbohydrates: 5.5g

Ingredients

• Mixed salad leaves: 1 bunch
• Cucumbers: 2 pc
• Mayonnaise: 3 tbsp
• Canned tuna in its own juice: 135 g
• Green onions: 1 bunch
• Chicken egg: 2 pc
• Arugula: 1 bunch
• Sea salt: to taste

Cooking steps

1. Boil 2 eggs hard.

   Required ingredients:

   • Chicken egg: 2 pieces

2. Place the eggs under running cold water for 2 minutes.

3. Clean the eggs.

4. Chop the arugula finely and place it in a bowl.

   Required ingredients:

   • Arugula: 1 bunch

5. Place the hand-picked salad leaves on top.

   Required ingredients:

   • Mixed salad leaves: 1 bunch

6. Cut the cucumbers into small pieces and add them to the salad.

   Required ingredients:

   • Cucumbers: 2 pieces

7. Add tuna.

   Required ingredients:

   • Canned tuna in its own juice: 135 g

8. Chop the eggs finely.

   Required ingredients:

   • Chicken egg: 2 pieces

9. Salt the eggs.

   Required ingredients:

   • Sea salt:  to taste

10. Add eggs to the salad. Finely chop the onion and add it to the other ingredients.

    Required ingredients:

    • Chicken egg: 2 pieces
    • Green onions: 1 bunch

11. Add mayonnaise.

    Required ingredients:

    • Mayonnaise: 3 tablespoons

12. Mix thoroughly and serve.