Tuna salad with egg
Tips
To get the best tuna salad with egg, use high-quality canned tuna packed in water as well as fresh egg, vegetables and herbs. The eggs should be hard-boiled so they can hold up when combined with the rest of the salad items. Make sure you drain the tuna well before mixing it with the other ingredients to avoid a watery and thin texture. Mix everything gently, and remember to add salt, pepper, and lemon juice to enhance the flavour. It is essential that you let it chill in the fridge for at least 30 minutes – preferably more. This allows the flavours to meld together and gives it a firmer consistency.
Questions about tuna salad with egg
With our easy recipe for tuna salad with egg, you can quickly throw together a creamy and crunchy salad packed with delicious flavours and texture. Read below to find out more about this simple and easy lunch recipe.
To make a homemade tuna salad with egg, mix drained tuna, chopped egg, and all the other ingredients. Once everything is well combined, cover the mixture and let it sit in the fridge for at least 30 minutes. You can adjust the seasoning if needed. To serve, place a base of iceberg lettuce on a plate and form 10 ‘eggs’ to be placed on top of the lettuce. Garnish with tomatoes, pickles, and ground pepper.
Tuna salad with egg can last in the fridge for 3-5 days if stored properly in an airtight container. However, it is best to consume it within the first 2-3 days for optimal taste and freshness. Adding eggs to the salad can decrease the shelf life, so it is important to ensure that the eggs are fresh, and the salad is chilled in the fridge. To be safe, check for signs of discolouration and off smells before consuming it.
We find it best to use canned tuna in water for our tuna salad with egg recipe as it has a more delicate texture which is perfect for the salad. You get a smoother consistency with a subtle fish flavour that allows the other ingredients to shine through. Tuna in oil, however, has a much stronger flavour which may overpower the taste of the other ingredients and make the salad extra greasy.
Though you can make the salad without eggs, it adds flavour and texture and helps bind the ingredients together. The yolks offer a creamy consistency, while the egg whites provide a more textured experience. The rich and creamy flavours pair well with the other ingredients and balance out the taste of the canned fish, so we highly recommend making a tuna salad with egg.
Nutritional values
Nutritional value, per
466 Kcal
| Fibre | 6.6 gram fibers |
| Protein | 24 |
| Carbohydrates | 60.9 |
| Fat | 13.7 gram |
Ingredients
|
Tuna in water
|
1 can |
|---|---|
|
Hard-boiled eggs
|
2 |
|
Chopped yellow onion
|
1 |
|
Small, crushed garlic cloves
|
2 |
|
Chopped fresh basil leaves
|
50 ml |
|
Freshly squeezed lemon juice
|
2½ tsp |
|
Curd cheese 0.3%
|
150 ml |
|
Coarse salt
|
¾ tsp |
|
Freshly ground pepper
|
|
|
Iceberg lettuce torn into coarse pieces
|
120 g |
|
Cherry tomatoes cut into quarters
|
4 |
|
Pickles in strips
|
2 |
|
Toasted wholemeal bread in very thin slices
|
100 g |
Garnish
|
Coarsely ground pepper
|
|---|
Other recipes
Spiced tuna salad with eggs
Tuna salad with egg is perfect for a lunch or side dish for dinner. You can use it for everything from simple salads to quick sandwiches as well as simply placed on a humble slice of bread. The combination of flavours and texture creates a satisfying and well-balanced taste that will make your tastebuds tingle.
The tuna provides a rich and savoury flavour, while the eggs add a wonderful creamy smoothness to the crunchy texture of the chopped onions and garlic cloves. A splash of freshly squeezed lemon juice and fresh basil leaves combined with freshly ground pepper gives the mixture more depth with fresh flavours and a hint of acidity and mint, and the onions and garlic cloves add a savoury punch, making for a deliciously spiced tuna salad with egg.
For more delicious lunch recipes, take a look at our classic Caesar salad, beloved and easy BLT sandwich, or simple avocado toast topped with egg and bacon.
Enjoy an explosion of salty, sour, savoury, and buttery flavours
Experience an explosion of flavours in every bite with our recipe for tuna salad with egg. Though subtle to some, tuna has a buttery and creamy taste at its core, combined with umami and salty flavours. Because of its delicate taste, it pairs well with the tangy, salty, and savoury flavours of the other ingredients.
Many recipes use a thick mayonnaise to get a creamy consistency with added flavour, but we find that a creamy curd cheese does the trick just fine and tastes even better with its firm texture and fresh and mildly tangy smack. The pickles add a salty and sour flavour that adds to the spiced and savoury flavour of the tuna salad with egg as well as adding some crunch on top just like the cherry tomatoes and crispy salad.
The combination of these perfectly balanced flavours makes this tuna salad with egg a total flavour bomb perfect for filling sandwiches, adding to green salads, scooping up on crackers for a light snack, or as a dip for vegetables.
Make the perfect lunch with an egg tuna salad
The best part about this simple egg tuna salad is how easily it comes together with just a few ingredients. Whether you are in a hurry and need a quick lunch or just want a simple recipe that requires minimal effort for a shared lunch table or the like, our egg tuna salad recipe meets those needs. Since we eat with our eyes first, we like to serve our salad in the shape of eggs placed on top of lettuce leaves. It is very easy to do using 2 spoons and makes for a lovely presentation sure to whet your appetite. For a final flourish, it is garnished beautifully with sweet cherry tomatoes and sour pickles.
Add your own touch
Give our recipe a fun little twist with homemade relish. Tuna salad with egg and relish combines sweet and tart flavours with extra crunch for the ultimate taste experience. Prepare the relish, mixing pickled cucumbers, diced onion, and diced bell peppers in a large mixing bowl. Combine sugar, vinegar, salt, mustard seeds, and celery seeds in a small saucepan and bring the mixture to a boil while stirring until the sugar is dissolved. Pour the vinegar mixture over the cucumber mix and stir well. Let the relish cool before mixing it with the egg tuna salad.