
Main course · Gluten-free
Tomato and Tuna Salad
fr29 min2 servingsEasy
🔀 Several ways to make it
High-protein
The summer salad that makes a full meal. Ripe tomatoes, canned tuna, hard-boiled eggs, a shallot vinaigrette. Quick, filling, no fuss.
Equipment needed
- Saucepan
- Knife
- Cutting board
- Mixing bowl
Allergens
EggsFish
Nutrition facts
- Calories
- 280 kcal
- Protein
- 22 g
- Carbs
- 8 g
- Fat
- 18 g
- Fibre
- 2 g
- Sodium
- 320 mg
Method
- 1Peel the tomatoes, slice them and place on paper towels for a few minutes to remove excess water.💡 The whyPeeling the tomatoes improves texture and digestion. To peel easily, score a cross and plunge into boiling water for 30 seconds then cold water.
- 2Bring lightly salted water to a boil. Lower the eggs in and cook for 9 minutes. Plunge into cold water and peel.