Mediterranean Tuna & Hard-Boiled Egg Salad

Name: Mediterranean Tuna & Hard-Boiled Egg Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: Méditerranéenne
Ingredients: 100g mixed green salad (fresh lettuce, arugula, spinach); 1 can of 140g natural tuna in chunks, drained well; 2 fresh eggs (for hard-boiling); 1 medium firm tomato, cut into thin slices; 1/2 red onion, finely chopped; 1 tbsp extra virgin olive oil; 1 tsp apple cider vinegar or fresh lemon juice; A pinch of fleur de sel; Freshly ground black pepper; A few sprigs of fresh flat parsley or chives

By Marie Lefebvre · Updated September 9, 2026

A fresh, generous, and balanced salad that combines the sweetness of natural tuna, the tenderness of hard-boiled eggs, and the crunch of fresh vegetables. Light in calories but rich in protein, it takes less than 15 minutes to prepare for a healthy and satisfying meal at any time.

Prep⏱️ 10 min

Cook🔥 10 min

Servings👥 1 servings

Difficulty📊 Very Easy

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🛒 Ingredients

1 servings

100g mixed green salad (fresh lettuce, arugula, spinach)
1 can of 140g natural tuna in chunks, drained well
2 fresh eggs (for hard-boiling)
1 medium firm tomato, cut into thin slices
1/2 red onion, finely chopped
1 tbsp extra virgin olive oil
1 tsp apple cider vinegar or fresh lemon juice
A pinch of fleur de sel
Freshly ground black pepper
A few sprigs of fresh flat parsley or chives

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Directions

1
Bring a small saucepan of water to a boil. Gently plunge in the eggs and cook exactly 10 minutes at a simmer to achieve a firm but still tender yolk. Immediately chill them under cold water, peel, and cut into quarters.
2
While the eggs are cooking, rinse and carefully pat dry the mixed green salad. Arrange it generously in a large hollowed-out bowl or individual salad bowl.
3
Finely chop the red onion. To mellow its pungency, you can quickly rinse it under cold water and pat it dry. Spread it over the salad.
4
Arrange the thin tomato slices in a fan pattern over the salad leaves, then roughly break up the drained tuna over the top to evenly distribute it.
5
Harmoniously place the quarters of hard-boiled eggs on top of the salad.
6
Prepare the dressing: in a small bowl, mix the olive oil and apple cider vinegar (or lemon juice), season with salt and pepper. Pour over the salad in a thin stream.
7
Sprinkle with fresh flat parsley or chives. Serve immediately to preserve the crunch of the vegetables.

💡 Chef's Tip

The secret to a truly successful protein-rich salad is the quality of the tuna: choose natural tuna in chunks rather than flaked, and drain it by gently pressing it in your hands to avoid the brine deterring the salad.