Tuna and Egg Salad

June 2008
Tuna and Egg Salad

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Layer the ingredients on four individual plates for single-serving salads.

Makes: 4 servings

Prep: 10 mins

Cook: 35 mins

  • 4 large eggs
  • 1 pound green beans, cut crosswise into thirds
  • 4 red potatoes (1 1/4 pounds), halved
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper
  • 1 1/2 cups grape tomatoes, halved
  • 2 6 ounce cans  tuna
  1. In a medium saucepan, combine the eggs and enough water to cover. Bring to a boil, remove from the heat, cover and let stand for 12 minutes. Drain and let cool; peel and quarter lengthwise. Reserve the saucepan.
  2. Meanwhile, bring a large saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain and rinse with cold water.
  3. In the reserved saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until tender, about 20 minutes. Drain and let cool, then cut into bite-size pieces.
  4. In a small bowl, whisk together the olive oil and lemon juice; season with salt and pepper.
  5. Arrange the potatoes, green beans and tomatoes on a platter. Flake the tuna and mound over the vegetables. Top with the eggs. Drizzle the dressing on the salad.
Tip Extra! Extra!
  • Chop the salad and stir in mayonnaise for a sandwich filling.