Ingredients for Tuna And Egg Salad
- 8 cups mixed lettuce leaves
- 1/4 cup chopped fresh parsley
- 4 hard-boiled eggs, peeled and chopped
- 1/2 medium red onion, thinly sliced
- 2 medium tomatoes, cut into wedges
- 2 (5 oz) cans chunk tuna, drained
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1/2 cup Kalamata olives, pitted
- 1 medium red bell pepper, thinly sliced
- Olive Oil (not used in this recipe version)
- 2 tablespoons lemon juice
- Lemon Zest (not used in this recipe version)
- 1 tablespoon Dijon mustard
- White Wine Vinegar (not used in this recipe version)
- 1/2 cup mayonnaise
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How to Make Tuna And Egg Salad
- Hard-boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain hot water and run under cold water until cool enough to handle. Peel and chop.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
- Assemble the salad: Place mixed lettuce leaves on 4 plates.
- Add tomato wedges, sliced red onion, and bell pepper to the lettuce.
- Top with chopped hard-boiled eggs, Kalamata olives, and drained tuna.
- Sprinkle with chopped fresh parsley.
- Drizzle the dressing over the salad and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
22g
Fat
13g
Carbs
3g
