Spanish Salad with Tuna & Egg
A vibrant Spanish salad loaded with crisp lettuce, canned tuna, hard-boiled eggs, olives, and tomatoes, dressed with a simple sherry vinaigrette. Ready in 15 minutes—no cooking required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
freshlightspanishvegetarianeggscrispycreamyweeknight
Ingredients
- 4 cups, torn butter lettuce or romaine
- 2 whole hard-boiled eggs
- 1 cup, diced tomatoes
- ½ cup, pitted Castelvetrano olives or green Spanish olives
- 2 tbsp sherry vinegar
- 3 tbsp olive oil
Instructions
- 1
Tear lettuce into bite-sized pieces and arrange on a plate or in a bowl.
- 2
Peel and quarter the hard-boiled eggs, then scatter them over the lettuce.
- 3
Distribute tomatoes and olives evenly across the salad.
- 4
Whisk sherry vinegar and olive oil together in a small bowl until combined.
- 5
Drizzle dressing over salad, season with salt and pepper, and toss gently.
- 6
Serve immediately while lettuce is crisp.
Tools you’ll need
- chef's knife
- cutting board
- small mixing bowl
- whisk or fork
- serving platter or bowl
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