Spanish Tuna & Egg Salad
Crisp lettuce, tender eggs, buttery tuna, and briny olives tossed in a punchy sherry vinaigrette. The ultimate 15-minute Spanish lunch that tastes like a tapas bar on a plate.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Bring a small pot of salted water to a boil. Add eggs and cook for 7 minutes until hard-boiled.
Step 2
While eggs cook, whisk sherry vinegar, olive oil, and a pinch of salt and pepper in a small bowl.
Step 3
Thinly slice the red onion. Tear or chop the greens into bite-size pieces.
Step 4
Transfer greens and onion to a serving bowl or platter. Drain tuna, break it into chunks, and scatter over the greens with the olives.
Step 5
Peel and quarter the cooled eggs. Arrange them on top of the salad.
Step 6
Pour the vinaigrette over the salad and toss gently. Serve immediately.
Tools you’ll need
- small pot
- small bowl
- whisk
- cutting board
- knife
- serving bowl or platter
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