Tuna Salad with Eggs easy recipe

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Tuna Salad with Eggs easy recipe

Tuna Salad with Eggs is one of the most typical Italian salads. It contains many nutrients and it’s a mix of vegetables and proteins.

The tomatoes, often present in Italian diets, protect heart health as they contain an antioxidant called lycopene, they boost digestive health, as they are rich in fluid and fibers, and they improve our vision (as they contain lutein and beta-carotene).

In the salad, I add carrots (which have important effects on our body – see my description in the Carrot Salad), the peppers (rich in beta-carotene and vitamin C- which help skin and hair as it helps to build and maintain collagen), onions ( which low blood pressure) and cucumber (which helps with dehydration problems).

But the most nutrient ingredients of this salad are eggs and tuna fish (as our body needs also protein!).

Eggs are among the most nutrient food in the world, as they contain a little bit of everything.

They are a high-quality animal protein that contains amino acids, antioxidants lutein, and zeaxanthin, which are important for health and for the eye.

I combine these ingredients with tuna fish, not only because it adds taste to the salad, but also because it is very healthy.

Tuna fish contains omega-3 fatty acids, which help with blood flow and reduces cholesterol.

Because it is rich in potassium, it also lowers blood pressure, reducing the risk of stroke and heart attacks.

Finally, it is also ideal for people who want to lose weight as it balances the calories because it is low in fat and rich in proteins. 

I hope you will enjoy this salad!

Tuna Salad with Eggs
Tuna Salad with Eggs

Recipe Difficulty Level: very easy Servings: 2

Ingredients:

  • 400 g (14 oz) of valerian ( you can also use lettuce or rocket salad)
  • 200 g (7 oz) of tuna fish (in  the can)
  • 8 cherry tomatoes
  • Half onion 
  • 2 eggs
  • pepper 1
  • carrot 1
  • cucumber 1
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt
  • Black pepper

Method:

Boil the eggs for 10 minutes from the moment of boiling. 

Clean the valerian. Cut the carrot, half onion, pepper, and cucumber into thin slices.

Cut the cherry tomatoes into 4 parts.

Now peel the boiled egg and cut them into two.

In a bowl or a plate, pose all the vegetables and add the tuna fish and the eggs.

Season with extra virgin olive oil, balsamic vinegar, salt and black pepper.

Buon appetito!

If you love salads also try:

Carrots and green beans Salad

Chicken salad 

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