Salads
Tuna and egg salad
Tuna and egg salad is what you make when you need to feed someone quickly or pack a lunch. All it takes is a can of tuna, a few eggs, a fresh cucumber and some herbs. The tuna brings protein and substance, the cucumber freshness and the spring onion a gentle bite. A little mayonnaise with lemon juice binds it without weighing it down. Serve it in a bowl, on lettuce leaves or piled onto toast. It is tender and juicy and wins over even people who say they do not like fish.
Method
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Lower the eggs into boiling water and cook for 9 to 10 minutes. Transfer to iced water for 5 minutes, then peel.
Drain the tuna and flake it with a fork.
Dice or thinly slice the cucumber, dice the eggs and finely chop the spring onions.
Wash and dry the lettuce and tear it into pieces.
Mix the mayonnaise with about 2 teaspoons of lemon juice, salt and pepper.
Combine the tuna, eggs, cucumber and onion, add the dressing and fold gently. Spoon over the lettuce and serve.
Tips for success
- Drain the tuna thoroughly or the salad turns watery.
- Fold gently and briefly so the tuna stays in flakes rather than turning into paste.
- Salt last, since canned tuna can be quite salty.
- If making ahead, dress just before serving because cucumber releases water.
Serving and storage
Serve on lettuce leaves, in tartlet cases or on wholegrain toast. Cherry tomatoes or sweetcorn add colour.
Undressed, it keeps in the fridge for up to 24 hours. Dressed, eat within 6 to 8 hours.
Variations
- Add 150 g canned sweetcorn for a sweeter, more filling salad.
- Replace some of the mayonnaise with mashed ripe avocado.
- Add 150 g cooked rice for a hearty lunch salad.
Calories and macros
Per serving (about 238 g):
Per 100 g: 119 kcal, P 9.3, F 8.1, C 2.2. An estimate based on average ingredient values. Your daily calories ›
