Tuna salad with egg and cauliflower

Delicious Tuna Salad Recipe with Egg and Cauliflower

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Number of servings: 4

A journey into the world of salads: The tuna salad with egg and cauliflower is a perfect choice for hot summer days or for a quick and healthy lunch. This simple yet flavorful recipe combines the crunchy textures of fresh vegetables with the rich taste of tuna and the creaminess of mayonnaise. It is an excellent choice not only for everyday meals but also for parties or picnics. Let's get cooking!

Ingredients

- 1/2 head of lettuce (preferably romaine or iceberg)
- 1/2 cucumber (with skin, for extra crunch)
- 4-6 cauliflower florets (approximately 200 g)
- 1 small onion (ideally red onion for a sweeter taste)
- 1-2 hard-boiled eggs
- 1 can of tuna in oil (approximately 200 g)
- 2 tablespoons of mayonnaise (or to taste)
- Juice of 1/2 lemon
- Salt, to taste
- Optional: freshly ground pepper, fresh or dried dill

Step-by-step preparation

Step 1: Preparing the ingredients

Start by boiling the eggs. Place them in a small pot, cover them with water, and add a pinch of salt. Boil for about 10 minutes to achieve hard-boiled eggs. Once boiled, cool them immediately under cold running water to stop the cooking process and make peeling easier.

Meanwhile, prepare the cauliflower. Boil the cauliflower florets in salted water for 5-7 minutes until slightly tender but still crunchy. Drain and let them cool.

Step 2: Preparing the salad

In a large bowl, tear the lettuce into small pieces and add the sliced cucumber. Chop the onion finely, and if using red onion, it will add a vibrant hue and a slightly sweet taste to the salad.

Now, gently mash the cauliflower with a fork (do not turn it into puree, we want to keep the texture) and add it to the bowl with the vegetables, along with the chopped hard-boiled eggs.

Step 3: Combining the ingredients

Add the drained tuna (be sure to save a bit of the oil from the can for added flavor) and the lemon juice. Mix everything carefully so that the ingredients combine perfectly but do not break apart.

Add the mayonnaise and mix again. Taste the salad and season with salt, pepper, and if desired, a sprinkle of dried or fresh dill for extra flavor.

Step 4: Serving

Once the salad is well mixed and the flavors have melded, you can transfer it to a platter or individual bowls. It can be served immediately, but waiting 30 minutes in the fridge allows the flavors to develop even more. It is ideal served plain or alongside crunchy croutons or toasted bread.

Useful tips

- For a lighter version: You can replace mayonnaise with Greek yogurt, resulting in a lower-calorie salad that is still delicious.
- Variations: Add green or black olives for a Mediterranean taste, or diced bell peppers for extra color and crunch.
- Frequently asked questions:
- Can I use tuna in water? Sure, but it will be less filling. Tuna in oil adds a richer texture.
- How can I make the salad spicier? Add a few thin slices of hot pepper or a bit of Tabasco sauce to the mayonnaise.

Nutritional benefits

This tuna salad with egg and cauliflower is not only tasty but also healthy. Cauliflower is a vegetable rich in vitamins C and K, while tuna provides high-quality protein and omega-3 fatty acids, essential for heart health. Eggs add an additional source of protein and vitamins, making this salad an excellent choice for a balanced meal.

Conclusion

The tuna salad with egg and cauliflower is more than just a simple salad; it is an explosion of flavors and textures that will captivate you from the first bite. Perfect for enjoying on a hot day or as an appetizer at a festive meal, this recipe is simple, quick, and packed with nutrients. So, don't wait any longer! Start cooking and enjoy the final result – a salad that will surely impress your family and friends!