Delicious Tuna Salad with Crisp Greens and Eggs
Discover a flavorful, protein-packed tuna salad made with fresh greens and boiled eggs. Perfect as a wholesome snack or a light meal replacement, this easy-to-make recipe combines nutritious ingredients for a satisfying experience.
This vibrant tuna salad delivers an unbeatable blend of taste, nutrition, and heartiness. Packed with protein and dressed lightly with oil, it’s both healthy and satisfying. Enjoy it as a quick snack or a complete meal substitute.
Step-by-Step Recipe Guide
Total preparation time: 20 minutes
Step 1:
Gather your ingredients. You can use napa cabbage or substitute with regular cabbage or any leafy greens like iceberg, lettuce, or arugula. Opt for tuna packed in water to keep the dressing light; if you use oil-packed tuna, reduce added oil accordingly. Boil and cool the eggs beforehand. Fresh herbs such as green onions, dill, or parsley add a wonderful touch—use one or a mix for variety.
Step 2:
Rinse the cabbage thoroughly under running water and shake off excess moisture. Chop the tender green leaves finely into thin strips. You may also tear the leaves into preferred sizes for a rustic look.
Step 3:
Wash the cucumbers, trim the ends, then slice lengthwise into strips followed by crosswise cuts to form julienne. Taste the cucumbers to ensure they are fresh and not bitter, as this affects the overall flavor. Alternatively, grate cucumbers using a coarse grater or a Korean-style grater for a different texture.
Step 4:
Peel and julienne the boiled eggs to match the size and shape of the other ingredients. Uniform cutting enhances both the presentation and eating experience.
Step 5:
Rinse fresh herbs thoroughly and pat them dry. Remove thick stems and finely chop the leaves to release their aroma and flavor.
Step 6:
Combine all prepared vegetables and eggs in a large bowl. Add chunks of tuna, draining any excess liquid beforehand. For variety, you can substitute tuna with canned salmon, trout, or any preferred canned fish.
Step 7:
Drizzle with your favorite vegetable oil—olive or sunflower oil works well. Season with salt and pepper to taste. Mix gently and serve immediately to preserve the freshness and crunch. If preparing ahead, keep the salad refrigerated without dressing or seasoning to prevent sogginess.
Step 8:
Enjoy your delicious, nutritious tuna salad!
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