Summer salad with tuna, cucumbers and arugula
2 servings
15 minutes
Summer salad with tuna, cucumbers, and arugula is the embodiment of freshness and lightness of Mediterranean cuisine. Its roots go back to European gastronomy, where the combination of simple yet rich flavors is appreciated. Tuna adds tenderness and a rich sea aroma to the salad, cucumbers provide refreshing crunchiness, and arugula adds a spicy bitterness that highlights the overall harmony. A warm egg adds softness and makes the dish more filling. A special dressing made from tuna juice and garlic vinegar enhances the flavor of each ingredient. This salad is perfect for a summer dinner or light snack; it can be served as a standalone dish or an accompaniment to mains. The simplicity of preparation makes it an excellent choice for those who value healthy food without extra hassle.
1
We take the tuna out of the can and place it on a napkin to let the excess juice drain and absorb. We peel the cucumbers and slice them thinly into rounds. The tomato is also sliced thinly into rounds. We boil the egg, peel it, and cut it into four pieces. Note that the egg does not need to be cooled; it should remain warm. We peel the onion and slice it into rings. If the onion seems bitter, it can be soaked a little, but not until it becomes soft.
- Canned tuna in brine: 1 jar
- Cucumbers: 2 pieces
- Tomatoes: 1 piece
- Chicken egg: 2 pieces
- Onion: 1 piece
2
We take a large plate. At the bottom, we lay salad or arugula leaves, arrange cucumber slices around the edge, place a tomato in the center, add onion on top, and pile tuna on top, decorating with slices of warm egg. For dressing the salad, I prefer to use juice from the tuna and garlic vinegar.
- Rocket (arugula): to taste
- Cucumbers: 2 pieces
- Tomatoes: 1 piece
- Onion: 1 piece
- Canned tuna in brine: 1 jar
- Chicken egg: 2 pieces
