Tuna Salad – Healthy and Easy Recipe with Eggs, Vegetables and Corn
Cooking time: 10 min
Recipe yield: 2 servings
Tuna salad is one of the most versatile and popular dishes, appreciated for its simplicity, health benefits, and rich flavor. It’s perfect for those following a healthy lifestyle but also works great for parties or family dinners. With canned tuna, fresh vegetables, boiled eggs, and a light olive oil dressing, this dish is well-balanced, hearty, and refreshing at the same time. It’s easy to prepare, doesn’t require hard-to-find ingredients, and allows flexibility in flavor combinations.
Ingredients for Tuna Salad Recipe
How to Make Tuna Salad
Start with the eggs. Place them in cold water, bring to a boil, and cook for 9-10 minutes. Cool under cold running water, peel, and cut into chunks or wedges.
Open the tuna can, drain the liquid, and flake the fish gently with a fork. Don’t mash it – the chunks should remain for a better texture.
Wash the cucumber, peel it if needed, and cut into half-moons or cubes. Slice the cherry tomatoes in halves or quarters depending on size.
Thinly slice the red onion into half-rings. If the flavor is too sharp, marinate the onion in water with vinegar for 5-10 minutes and then drain.
Rinse and dry the lettuce leaves. Romaine, iceberg, or salad mix work great. Tear the leaves by hand or cut them into wide strips.
Combine the tuna, eggs, cucumber, tomatoes, onion, corn, and lettuce in a large bowl. Optionally, add fresh herbs like dill, parsley, or basil.
Whisk together the olive oil and lemon juice, season with salt and pepper. This is a basic dressing, but you may use yogurt or Dijon mustard for variation.
Drizzle the dressing over the salad and gently toss it to combine without breaking the ingredients. Serve immediately while the vegetables remain fresh and crisp.
