Spanish Tuna & Egg Salad
Crisp lettuce, tender eggs, buttery tuna, and briny olives tossed in a punchy sherry vinaigrette. The ultimate 15-minute Spanish lunch that tastes like a tapas bar on a plate.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- 5 cups romaine or mixed greens
- 2 whole large eggs
- 5 oz canned tuna in oil
- ½ cup Castelvetrano olives or green olives, pitted
- ¼ medium red onion
- 2 tbsp sherry vinegar
- 3 tbsp extra-virgin olive oil
Instructions
- 1
Bring a small pot of salted water to a boil. Add eggs and cook for 7 minutes until hard-boiled.
- 2
While eggs cook, whisk sherry vinegar, olive oil, and a pinch of salt and pepper in a small bowl.
- 3
Thinly slice the red onion. Tear or chop the greens into bite-size pieces.
- 4
Transfer greens and onion to a serving bowl or platter. Drain tuna, break it into chunks, and scatter over the greens with the olives.
- 5
Peel and quarter the cooled eggs. Arrange them on top of the salad.
- 6
Pour the vinaigrette over the salad and toss gently. Serve immediately.
Tools you’ll need
- small pot
- small bowl
- whisk
- cutting board
- knife
- serving bowl or platter
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
