Mediterranean Tuna, Egg & Herb Chopped Salad

Nutrition · per serving

Steps

1. 1

   Start by boiling the eggs. Place the eggs in a saucepan, cover with cold water, and bring to a boil over medium heat.

2. 2

   Once boiling, reduce the heat to low and simmer for 7 minutes for jammy eggs. After simmering, transfer the eggs to an ice bath to cool for about 5 minutes.

3. 3

   While the eggs cool, chop the romaine lettuce, halving the cherry tomatoes, and slicing the red onion thinly.

   200g Romaine lettuce250g Cherry tomatoes1 medium Red onion
4. 4

   Chop the fresh parsley and set aside.

   50g Fresh parsley
5. 5

   In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and dried oregano to make the dressing.

   60ml Olive oil30ml Lemon juice1 tsp Dijon mustard1 clove Garlic1 tsp Dried oregano
6. 6

   Peel the cooled eggs and cut them into quarters. In a large bowl, combine the chopped lettuce, tomatoes, red onion, capers, chopped parsley, and drained canned tuna.

   2 x 150g cans Canned tuna in olive oil2 tbsp Capers
7. 7

   Drizzle the dressing over the salad and toss gently to combine. Top with the quartered eggs.

8. 8

   Serve immediately and enjoy your salad!

Origin & History

Mediterranean salads are abundant in fresh produce and typically include proteins like tuna or eggs. This salad is a refreshing representation of the Greek penchant for combining seafood with bright flavors from herbs and citrus.