Light and Very Tasty Tuna Salad
Salads • European
Description
Recipe by Emily Johnson, a food blogger.
Ingredients
- Mixed salad greens 5 oz
- Marinated cherries 8 pieces
- Spanish onions ½ head
- Chocolate eggs 3 pieces
- Potato 1 piece
- Canned tuna in its own juice 1 can
- Olives stuffed with lemon to taste
- Olive Oil 5 tablespoons
- Meyer Lemon Juice 1 teaspoon
- Garlic 2 cloves
- Dijon Mustard 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the potato into rounds 3–5 mm thick.
Step 2
Season with salt and pepper, add rosemary, drizzle with vegetable or olive oil, and place in an oven preheated to 390°F for 40 minutes. If time is short, you can boil the potato in salted water and then slice it.
Step 3
Boil the eggs and cut them into wedges, halve the cherry tomatoes. If cherry tomatoes are not available, you can use regular tomatoes.
Step 4
Slice the onion into thin half-rings.
Step 5
For the dressing, mix the oil, mustard, lemon juice, and garlic pressed through a garlic press.
Step 6
Tear the salad leaves and place them at the bottom of the dish, then add the flaked tuna, potato slices, onion, eggs, and tomatoes on top.
Step 7
Drizzle with the dressing.
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