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Tuna and egg salad recipe

Tuna and egg salad recipe receta de entrecot con salsa de champinones 30

Tuna and egg salad recipe receta de entrecot con salsa de champinones 30 500x334

At we are lovers of cold dishes because they are extremely easy to prepare and are delicious to refresh the body during the summer. This time we bring you step by step so you can prepare a delicious tuna and egg salad that will make you amaze with its flavor without thinking about calories. You dare?

This dish can be eaten as a unique and light dinner or used as a complement for a more complete meal. How about filling a rich venezuelan fried arepas with this salad? The combination is so delicious that you will not be able to resist eating more than one, you will love it!

That said, do not wait any longer, let’s cook this tuna and egg salad right now.


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  • 2 cans of tuna in water
  • 1/4 lettuce
  • 4 eggs
  • 2 tomatoes
  • 1 onion
  • 100 gr. of goat cheese
  • 1 bunch of coriander
  • The juice of 1 lemon
  • Olive oil
  • Salt


Preparation of tuna and egg salad

1-The first thing you should do is add plenty of water to a saucepan and heat over a high heat. When the water boils, incorporate the eggs and leave for fifteen minutes.

2-Meanwhile, peel and cut the onion to very small squares. Then do the same with the tomato and with the lettuce. Wash the cilantro with water and vinegar to disinfect and then cut it finely.

3-Open the cans of tuna, drain, add the fish to a salad bowl and crumble well with the help of a fork.

4-Prepare the dressing by incorporating in a bowl the lemon juice, two tablespoons of olive oil and salt and pepper to taste. Remove to integrate and reserve.

5-When the eggs are ready, rinse with plenty of cold water, peel and cut them into slices. Add the eggs to the salad bowl with the tuna.

6-Add the tomato, lettuce, onion and cilantro to the salad bowl. Mix with the help of a palette and cut the goat cheese into tacos. Incorporate it too.

Dress the tuna and egg salad with the dressing and enjoy!


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