Spanish Ensalada Mixta with Tuna & Egg
A bright, no-cook Spanish salad loaded with crisp greens, canned tuna, hard-boiled eggs, olives, and tomatoes. A simple olive oil–vinegar dressing ties it all together in under 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 24g
freshlightspanishvegetariangluten-freeeggscrispytender
Ingredients
- 4 cups romaine or mixed greens
- 1 can (5 oz) canned tuna (drained)
- 2 whole hard-boiled eggs
- 1 cup cherry tomatoes (halved)
- ½ cup Castelvetrano or green olives
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
Instructions
- 1
Tear greens into bite-sized pieces and place in a large bowl.
- 2
Add drained tuna, halved tomatoes, and olives to the greens.
- 3
Whisk olive oil and red wine vinegar together in a small bowl until combined.
- 4
Pour dressing over the salad and toss gently until coated.
- 5
Quarter the hard-boiled eggs and arrange on top of the salad.
- 6
Season with salt and pepper to taste. Serve immediately.
Tools you’ll need
- large bowl
- small bowl
- whisk
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