Pairs well with Creamy Tuna Salad
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Creamy Tuna Salad
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A quick and creamy tuna salad that's fresh, flavorful, and easy to prepare. Perfect for a light lunch or side dish.
00:15:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- canned tuna in olive oil - 350 g (drained)
- eggs - 4 (hard boiled)
- iceberg lettuce - 1 head (chopped)
- celery - 100 g (finely chopped)
- red onion - 100 g (finely chopped)
- cherry tomatoes - 100 g (quartered or diced)
- mayonnaise - 1 cup (200 g) (for dressing)
- olive oil - 1/4 cup (or use the oil from the tuna can)
- lime - 1 (approx. 1/4 cup) (juice)
- balsamic vinegar - 1.5 tbsp (for dressing)
- honey - 2 tbsp (for dressing)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
Instructions
- Boil the Eggs: Gently place the eggs into boiling water and cook for about 10 minutes.
- Cool the Eggs: Transfer the eggs into ice water to cool down quickly.
- Peel and Chop Eggs: Once cool, peel the eggs. Chop two into small cubes and slice the other two into wedges.
- Prepare Veggies: Finely chop the celery and red onion. Quarter or dice the cherry tomatoes. Chop the iceberg lettuce into large chunks.
- Make the Dressing: In a bowl, mix mayonnaise, olive oil, lime juice, honey, balsamic vinegar, salt, and pepper until smooth.
- Combine Salad Ingredients: In a large mixing bowl, add drained tuna, chopped celery, onion, cherry tomatoes, and egg cubes. Pour in the dressing and mix gently.
- Assemble the Salad: On a large salad tray, spread the chopped iceberg lettuce. Pile the tuna mixture on top and arrange egg wedges around the sides.
