Spanish Salad with Egg & Tuna
A bright, no-cook Spanish salad loaded with crisp lettuce, hard-boiled eggs, canned tuna, olives, and tomatoes. Dressed with a simple sherry vinegar and olive oil dressing that comes together in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 22g
Ingredients
- 4 cups, chopped romaine or mixed lettuce
- 2 whole hard-boiled eggs
- 5 oz, drained canned tuna in water
- 1 cup, diced tomatoes
- ½ cup, halved pitted green olives
- 2 tbsp sherry vinegar
Instructions
- 1
Whisk together sherry vinegar, 3 tbsp olive oil, salt, and pepper in a small bowl until emulsified.
- 2
Arrange chopped lettuce on a large platter or divide between two plates.
- 3
Scatter tomatoes, olives, and drained tuna over the lettuce.
- 4
Peel and quarter the hard-boiled eggs, then nestle them among the salad components.
- 5
Drizzle the vinaigrette over the salad and toss gently, or serve the dressing on the side.
Tools you’ll need
- small mixing bowl
- whisk
- large platter or two dinner plates
- knife and cutting board
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