Tuna salad with poached egg
4 servings
20 minutes
Tuna and poached egg salad is a vibrant combination of freshness, spiciness, and tenderness inspired by Thai cuisine. The origins of this dish trace back to Eastern gastronomy culture where texture play and flavor balance are essential. Crisp iceberg lettuce, juicy cherry tomatoes, and refreshing cucumbers form the base while delicate tuna lightly drizzled with lemon juice adds exquisite depth of flavor. The poached egg adds softness while balsamic vinegar with olive oil and red pepper highlights the spicy accent. The salad is not only delicious but also healthy, making it perfect as a light lunch or elegant appetizer. It can be served as a standalone dish or alongside crispy baguette. This is a delight for lovers of refined cuisine that awakens the senses and brings culinary inspiration.
1
Tear the lettuce leaves by hand. Cut the cucumbers into cubes. Halve the cherry tomatoes. Slice the onion into half rings.
- Iceberg lettuce: 0.5 bunch
- Cucumbers: 5 piece
- Red cherry tomatoes: 15 pieces
- Onion: 1 head
2
Mix tuna with a teaspoon of lemon juice.
- Canned tuna in its own juice: 1 jar
- Lemon juice: 2 teaspoons
3
To make a poached egg, crack an egg into boiling water, cook for 2-4 minutes, and remove it.
- Chicken egg: 3 pieces
4
Mix balsamic vinegar with olive oil, add lemon juice and red pepper.
- Balsamic vinegar: 3 tablespoons
- Olive oil: 2 tablespoons
- Lemon juice: 2 teaspoons
- Ground red pepper: 1 teaspoon
5
First, place the salad on the plate, then add cucumbers, fish, onion, cherry tomatoes, poached egg, season with spices, and drizzle with sauce.
- Iceberg lettuce: 0.5 bunch
- Cucumbers: 5 piece
- Canned tuna in its own juice: 1 jar
- Onion: 1 head
- Red cherry tomatoes: 15 pieces
- Chicken egg: 3 pieces
- Salad spices: to taste
- Balsamic vinegar: 3 tablespoons
- Olive oil: 2 tablespoons
- Ground red pepper: 1 teaspoon