Tuna and Egg Salad with Olive Oil Dressing

About this recipe

This modern take on the classic tuna and egg salad offers a perfect blend of flavors and nutrients. Featuring protein-rich tuna and eggs, crunchy vegetables, and a zesty olive oil dressing, this dish is ideal for a light lunch or dinner. The flavors meld beautifully, making each bite a delightful experience.

Ingredients

• 2 cans of tuna, drained
• 4 large eggs, hard-boiled, peeled, and chopped
• 1/2 cup diced celery
• 1/2 cup finely chopped red onion
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. 1

   Combine tuna, eggs, celery, red onion, bell pepper, and parsley in a large mixing bowl.

2. 2

   In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until smooth.

3. 3

   Pour the dressing over the tuna mixture.

4. 4

   Gently toss the salad until all ingredients are well coated with the dressing.

5. 5

   Taste and adjust seasoning with more salt or pepper if needed.

6. 6

   Serve immediately or chill in the refrigerator for up to 1 hour before serving.