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Egg Salad with Tuna

Canned tuna and egg are a classic salad combination and the sliced onion adds crunch. Use water-packed tuna, if preferred.

Lynn Lewis

Ingredients
Serves: 4 

  • 2 medium eggs, hard–boiled
  • 2 medium red capsicums
  • 50g stuffed green olives
  • 1 large onion
  • 1 small head butter lettuce
  • 1 large can (425g) tuna in oil, drained
  • few sprigs oregano, for garnish
  • herb vinaigrette
  • 4 tablespoons olive oil
  • 3 tablespoons sherry vinegar
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper
  • 1 tablespoon each chopped fresh thyme, oregano and flat–leaf parsley

Directions
Preparation:30min  ›  Ready in:30min 

  1. Peel hard–boiled eggs and slice into rounds. Dice capsicums. Slice olives. Cut onion into thin rings. Separate lettuce leaves and use to line serving plates.
  2. Arrange eggs, capsicums, onion rings and olives on lettuce leaves. Flake tuna into chunks and add to salad.
  3. To make herb vinaigrette, whisk oil, vinegar, garlic and salt and pepper to taste. Stir in chopped herbs.
  4. Drizzle vinaigrette over salad. Garnish salad with oregano sprigs.

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