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Tuna and Egg Salad

By chef Gulasch

A refreshing salad with tuna, a creamy soft-boiled egg, sweet corn, and black olives - the ideal light lunch.

12 min
Easy

6 min prep · 6 min cook

Tuna and Egg Salad
247 kcal · per serving
Protein 20g Carbs 15g Fat 11g
Ingredients

What you will need

8 items · serves 1
  • Canned Tuna 50 g
  • Eggs 1 pcs
  • Salad Mix 0.25 pcs
  • Tomatoes 1 pcs
  • Corn 20 g
  • Olives 20 g
  • Red Onion 0.5 pcs
  • Balsamic vinegar 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

7 steps · 6 min cook

  1. Prepare the ingredients. Prepare the ingredients; today's dish will be made from these ingredients 🥗✨

  2. Boil the egg. Put the egg into boiling water and cook over medium heat for about 6 minutes for a soft-boiled egg

  3. Slice the tomatoes. Wash the tomatoes and cut them into cubes

  4. Slice the onion. Peel the onion and cut it into thin slices

  5. Slice the olives. Cut the olives into rings

  6. Mix the salad. Mix the lettuce, olives, tomatoes, onion, corn, half of the tuna, and the tuna oil, season with salt and pepper, and toss together

  7. Serve. Serve with the remaining tuna, the egg, and drizzle with balsamic vinegar 🍽️✨

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