Salad with tuna in its own juice and cucumber
2 servings
20 minutes
Tuna and cucumber salad is a light and refreshing dish from Mediterranean cuisine. The recipe is based on tender canned tuna that harmonizes with crunchy cucumber, fresh herbs, and nutritious chicken eggs. This salad is not only easy to prepare but also rich in proteins and healthy fats due to olive oil. Historically, Mediterranean cuisine is known for its light and nutritious dishes that use fresh ingredients and minimal cooking. Such a salad is perfect for a light lunch or dinner, and adding pumpkin seeds or pine nuts gives it extra texture and a nutty flavor. It’s an excellent choice for those who watch their diet but still want to enjoy vibrant flavors and the freshness of natural products.
1
Boil the eggs. Dice the cucumber and egg into a salad bowl, add tuna (if your tuna is already diced, you can use it directly; if in chunks, it's better to mash it with a fork), add 'torn' salad in small pieces. Chop the herbs (I had dill) and place them on top.
- Cucumbers: 1 piece
- Chicken egg: 2 pieces
- Canned tuna in brine: 1 jar
- Frisee lettuce: 20 g
- Fresh herbs: 20 g
2
Dress the salad with olive oil; you can add pumpkin seeds or pine nuts to taste.
- Olive oil: 10 ml
- Fresh herbs: 20 g
