YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna and Egg Salad
Hard-boiled eggs and flaked tuna tossed with crisp cucumbers and briny olives in a zesty lemon-herb vinaigrette for a refreshing, protein-packed meal.
INGREDIENTS
5 oz canned skipjack tuna
2 large eggs
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
4 whole kalamata olives
1 tbsp capers
1 tbsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Place eggs in a small saucepan and cover with cold water. Bring to a boil, then immediately cover and remove from heat. Let sit for 10 minutes before transferring to an ice bath to cool.
Once cooled, peel the eggs and cut them into quarters.
Drain the canned tuna thoroughly and place it in a medium mixing bowl, using a fork to flake it into bite-sized pieces.
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and black pepper until the dressing is well emulsified.
Dice the cucumber, halve the cherry tomatoes, and finely mince the red onion and fresh parsley.
Add the prepared vegetables, kalamata olives, and capers to the bowl with the tuna. Pour the dressing over the mixture and toss gently.
Carefully fold in the quartered eggs just before serving to keep the yolks intact and maintain a beautiful presentation.