Mediterranean Tuna Salad
Fresh salad with tuna, olives, capers, and sun-ripened tomatoes.
- 20 min
- 513 kcal / serving
- easy
- Protein
- 38.8 g
- Fat
- 34.4 g
- Carbs
- 11.2 g
Contains: fish, egg, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 2 cans tuna in water (150 g each)
- 200 g cherry tomatoes
- 1 red onion
- 80 g black olives
- 2 tbsp capers
- 2 eggs
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 bunch basil
- Salt and pepper
Method
- Place the eggs in boiling water and hard-boil for 9–10 minutes. Rinse under cold water, peel and quarter.
- Drain tuna and break apart with a fork.
- Halve cherry tomatoes and slice red onion into thin rings.
- Whisk olive oil and red wine vinegar into a dressing, season with salt and pepper.
- Combine tuna, tomatoes, onion, olives, and capers in a bowl.
- Drizzle with dressing, arrange eggs on top, and garnish with basil.
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