Tuna and Hard-Boiled Egg Salad
This protein-packed salad combines fresh vegetables, savory tuna, and creamy hard-boiled eggs with a light, tangy dressing—perfect for a quick lunch or light dinner!
Ingredients:
- 2 cans of tuna in water, drained
- 3 hard-boiled eggs, sliced or quartered
- 1/2 red onion, finely chopped
- 1 cucumber, sliced or cubed
- 1 large tomato, chopped
- 1/4 cup olives (green or black), pitted and sliced
- 1 cup fresh lettuce or spinach (optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
Instructions:
Prepare the Eggs:
Boil the eggs for 10-12 minutes until hard-boiled. Cool them in cold water, then peel and slice or quarter.
Mix the Salad Ingredients:
In a large bowl, combine the drained tuna, chopped red onion, cucumber, tomato, and olives. If desired, add the lettuce or spinach for extra greens.
Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), Dijon mustard (if using), salt, and pepper until smooth.
Assemble the Salad:
Arrange the hard-boiled egg slices on top of the tuna and vegetable mixture. Drizzle the dressing over the salad and gently toss to coat.
Garnish and Serve:
Sprinkle with chopped parsley and serve immediately. Enjoy with toasted bread or use as a filling for sandwiches.