Tuna Salad with Boiled Eggs

Dinner, Lunch, Main Dish, Seafood


4 oz. celery stalks

2 scallions

5 oz. tuna in olive oil

¾ cup mayonnaise

½ lemon, zest and juice

1 teaspoon Dijon mustard

4 eggs

½ lb Romaine lettuce

4 oz. cherry tomatoes

2 tablespoons olive oil

salt and pepper


Chop celery and scallions finely. Add to a medium-sized bowl together with tuna, lemon, mayonnaise and mustard. Stir to combine, and season with salt and pepper to taste. Set aside for later.

Add eggs to a sauce pan, and add water until it covers the eggs. Bring to a boil and let simmer for 5-6 minutes (soft-medium) or 8-10 minutes (hardboiled).

Place in ice-cold water immediately when done to make the eggs easier to peel. Divide them into wedges or halves.

Place tuna mix and eggs on a bed of romaine lettuce. Add tomatoes and drizzle olive oil on top. Season with salt and pepper to taste.