Quick & Creamy Tuna Salad Recipe

resh, creamy, and protein-packed salad that comes together in no time — perfect for lunch or as a light side dish!

Ingredients

For the Salad:

• 350g canned tuna in olive oil (drained)

• 4 eggs

• 1 head of iceberg lettuce

• 100g celery, finely chopped

• 100g red onion, finely chopped

• 100g cherry tomatoes, quartered or diced

For the Dressing:

• 1 cup (200g) mayonnaise

• ¼ cup olive oil (or use the oil from the tuna can)

• Juice of 1 lime (approx. ¼ cup)

• 1.5 tbsp balsamic vinegar

• 2 tbsp honey

• Salt & black pepper to taste

Instructions

1. Boil the Eggs:

   • Place the eggs in boiling water and cook for 10 minutes.

   • Transfer immediately to iced water to cool.

   • Peel the eggs once cooled. Dice 2 eggs and slice the remaining 2 into wedges. Set aside.

2. Prepare the Vegetables:

   • Finely chop the celery and red onion.

   • Quarter or dice the cherry tomatoes.

   • Chop the iceberg lettuce into large chunks and set aside.

3. Make the Dressing:

   • In a bowl, mix mayonnaise, olive oil (or tuna oil), lime juice, honey, balsamic vinegar, salt, and pepper.

   • Whisk until smooth and creamy. Taste and adjust seasoning if needed.

4. Assemble the Tuna Salad:

   • In a large bowl, combine the tuna, chopped celery, onion, tomatoes, and diced eggs.

   • Pour in the dressing and gently mix until everything is well coated.

5. Plate the Salad:

   • Spread the chopped lettuce on a serving tray.

   • Pile the tuna mixture on top.

   • Garnish with the egg wedges and a cherry tomato in the center for a vibrant finish.