The tuna and boiled egg salad is a fresh and flavorful dish, perfect especially in summer when the heat makes us crave quick, nutritious, and preferably cold meals. Moreover, the combination of canned tuna and boiled eggs is a classic of summer cuisine, which we find in traditional dishes like Nicoise salad or very popular preparations such as tuna stuffed eggs. While tuna and boiled eggs are the main ingredients of this salad, we can then get creative by adding vegetables and dressings to our liking. The tuna and boiled egg salad recipe I propose today, for example, includes the addition of beefsteak tomatoes, corn, and mayonnaise, all readily available ingredients that are usually never missing from the fridge or pantry. Naturally, if we have more time, we can add other raw ingredients – lettuce, arugula, olives, pickles… – or even cooked ones – grilled zucchini, roasted peppers, boiled chickpeas, or potatoes… – to create a different dish each time, but always tasty and appetizing!
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
- Energy 231.88 (Kcal)
- Carbohydrates 11.80 (g) of which sugars 4.49 (g)
- Proteins 15.64 (g)
- Fat 14.10 (g) of which saturated 3.37 (g)of which unsaturated 3.95 (g)
- Fibers 1.78 (g)
- Sodium 366.81 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tuna and Boiled Egg Salad
If you are celiac, remember that the mayonnaise must be labeled “gluten-free”.
- 4 eggs
- 3.5 oz tuna in oil
- 3 cups tomatoes
- 5 oz sweet corn, canned, drained
- 1 pinch salt
- 3 tbsp extra virgin olive oil
- to taste mayonnaise
Tools
- 1 Cutting Board
- 1 Knife
- 1 Salad Bowl
- 1 Saucepan
How to Prepare Tuna and Boiled Egg Salad
To prepare the tuna and boiled egg salad, start by boiling the eggs. Place them in a saucepan filled with cold water and bring it to a boil (1). From that moment, cook them for 9 minutes for perfectly hard-boiled eggs. Drain them and let them cool slightly.
Meanwhile, wash the tomatoes and cut them into wedges (2). Transfer them to a large salad bowl and add the corn, after draining it from its preserving liquid (3). Season with a pinch of salt and the olive oil, and mix well.
When the eggs are cool enough to handle, peel them and cut them into wedges (4). Drain the canned tuna well and add it to the salad (5). Mix carefully and finally add the boiled eggs. Top with a bit of mayonnaise (6).
Serve the tuna and boiled egg salad immediately, as a summer main course or, in larger quantities, even as a single dish.
Tips and Variants
If you don’t want to use mayonnaise, you can omit it or replace it with a yogurt-based sauce as indicated in this chicken salad recipe.
