tuna salad with egg recipe
The Best tuna salad with egg recipe
Classic Tuna Salad with Hard-Boiled Eggs
A refreshing, protein-packed tuna salad made with fresh canned tuna, crisp hard-boiled eggs, and a tangy dressing. Perfect for sandwiches, wraps, or as a light lunch.
🥘Ingredients
- 2 (5 oz) cans tuna in water, drained
- 1 large hard-boiled egg, chopped
- 1/2 cup mayonnaise
- 1/4 cup finely diced red onion
- 1/4 cup diced celery
- 1 green onion, sliced
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt and black pepper to taste
👨🍳Directions
-
1
Boil water in a pot and bring to a rolling boil. Add the egg, cover, and cook for 9–10 minutes until hard-set. Drain and let cool before peeling. -
2
In a large bowl, combine the drained tuna, chopped egg, red onion, celery, green onion, and Dijon mustard. Mix gently to avoid breaking the egg. -
3
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing. Pour over the tuna mixture and toss to coat evenly. -
4
Let the salad sit at room temperature for 10 minutes to allow flavors to meld. Serve immediately or store in an airtight container in the fridge for up to 2 days.
🔧Equipment
- Mixing bowl
- Colander
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Tuna Salad with Hard-Boiled Eggs Works
❓ Frequently Asked Questions About Tuna Salad with Hard-Boiled Eggs
1. What is the best way to prepare fresh tuna for this egg salad?
Use fresh, high-quality tuna that has been properly stored in the refrigerator. Remove any skin or bones, then finely chop or dice it into small, even pieces. For extra tenderness, you can briefly poach the tuna in lightly salted water for 30 seconds to 1 minute before chopping.
2. Can I substitute canned tuna for fresh in this recipe?
Yes, you can use canned tuna, but drain and rinse it well to remove excess salt. Opt for water-packed tuna and drain it thoroughly before using. If possible, choose a lower-sodium variety to keep the salad lighter.
3. How should I handle eggs if I’m concerned about raw egg safety?
If you’re worried about raw egg safety, cook the eggs first. Hard-boil them, then peel and finely chop or mash them into the salad. Alternatively, use pasteurized eggs if available, which are processed to reduce bacterial risk.
4. What if my tuna salad tastes too salty or too bland?
For a saltier taste, add a pinch of extra salt or a squeeze of lemon juice. For a more balanced flavor, enhance it with a bit of fresh dill, parsley, or a dash of Dijon mustard. If it’s too bland, increase the amount of vinegar or add a small amount of mayonnaise to brighten the flavor.
