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.
1
Boil the eggs hard.
- Chicken egg: 1 piece
2
Chop the green onion.
- Spring onion: 2 stems
3
Chop the iceberg finely.
- Iceberg lettuce: 100 g
4
Mix iceberg and onion, add tuna.
- Iceberg lettuce: 100 g
- Spring onion: 2 stems
- Canned tuna: 1 jar
5
Cool the eggs, peel them, and chop finely.
- Chicken egg: 1 piece
6
Send the eggs to the salad, lightly salt them and season with chili pepper.
- Chicken egg: 1 piece
- Salt: to taste
- Chili powder: 0.5 teaspoon
7
Add olive oil and mix.
- Olive oil: 2 tablespoons
