Bright, crunchy, and basically summer in a bowl. This Spanish-style tuna salad hits that sweet spot: light enough for a warm-weather lunch, substantial enough to count as an actual meal. Loads of fresh veg bring the color and vitamins; tuna brings the protein. Make it right before serving and you get all snap, no soggy.
What you need
- 200 g canned tuna packed in its own juice, drained
- 150 g cherry tomatoes
- 150 g fresh cucumbers
- 1 sweet bell pepper, red or yellow
- 1/2 medium red onion
- 50 g pitted olives
- 2 hard-boiled eggs
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- 80 g crisp lettuce leaves (iceberg or romaine)
How to make it
Start with the prep: halve the cherry tomatoes; slice the cucumbers into thin half-moons; cut the bell pepper into slim strips; and slice the red onion into fine half-rings. Peel the hard-boiled eggs and quarter them. Rinse the lettuce, dry it well, and spread the leaves over a serving platter to build a fresh, crunchy base.
Build the salad: layer the cucumbers, tomatoes, pepper, and onion evenly over the lettuce. Flake the tuna and add it on top after draining off any extra liquid. Scatter the olives and nestle the egg quarters across the surface so every forkful looks intentional.
Make the dressing: in a small bowl or jar, combine the olive oil, lemon juice, and dried oregano. Season with salt and black pepper, then whisk or shake until smooth and glossy.
Finish and serve: drizzle the dressing over the salad right before it hits the table so the vegetables stay crisp. Give just the top layers a gentle toss to spread the flavor without crushing the leaves.
Serve immediately for maximum freshness and that bright Mediterranean pop. Great as a quick lunch or a no-fuss appetizer that still feels like you tried.