Mediterranean Tuna, Egg & Herb Chopped Salad
This Mediterranean Tuna, Egg & Herb Chopped Salad features tender, jammy eggs and chunky tuna, beautifully combined with crisp greens and ripe cherry tomatoes. Drizzled with a tangy lemon-garlic dressing, it offers a burst of flavor in every bite.
Ingredients
Canned Ingredients
- 2 x 150g cansCanned tuna in olive oil
- 2 tbspCapers
Fresh Vegetables
- 250gCherry tomatoes
- 200gRomaine lettuce
- 1 mediumRed onion
Herbs
- 50gFresh parsley
Eggs
- 4 largeEggs
Dressing Ingredients
- 60mlOlive oil
- 30mlLemon juice
- 1 tspDijon mustard
- 1 cloveGarlic
- 1 tspDried oregano
Instructions
- 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
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
While the eggs cool, chop the romaine lettuce, halving the cherry tomatoes, and slicing the red onion thinly.
- 4
Chop the fresh parsley and set aside.
- 5
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and dried oregano to make the dressing.
- 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.
- 7
Drizzle the dressing over the salad and toss gently to combine. Top with the quartered eggs.
- 8
Serve immediately and enjoy your salad!
Nutrition per serving
Notes
- •For extra flavor, add kalamata olives if desired.
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