Spanish Salad with Tuna, Egg & Olives
A bright, no-cook Spanish salad loaded with tuna, hard-boiled eggs, olives, and crisp lettuce, dressed in a classic red-wine vinaigrette. Ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 380
- Protein
- 22g
freshlightspanishvegetariangluten-freeeggscrispytender
Ingredients
- 4 cups, torn romaine or mixed lettuce
- 1 can (5 oz), drained canned tuna in olive oil
- 2 whole, halved hard-boiled eggs
- ½ cup Castelvetrano or green olives
- 2 tbsp red wine vinegar
- 4 tbsp extra-virgin olive oil
Instructions
- 1
Tear the lettuce into bite-sized pieces and place in a large bowl.
- 2
Add the drained tuna, egg halves, and olives directly to the bowl.
- 3
In a small bowl, whisk together red wine vinegar, olive oil, and a pinch of salt and pepper.
- 4
Pour the dressing over the salad and toss gently until everything is coated.
- 5
Serve immediately on plates or in bowls.
Tools you’ll need
- large bowl
- small bowl
- whisk
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