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Tuna, Egg and Tomato Salad

April 26, 2011

Tuna, egg and tomato, so what is not to love.  Add a few other tasty ingredients and you have a refreshing salad for hot weather or a “Tapas All Night” dinner.  It has been unusually hot here in Florida this month of April, feeling like the end of May so all the salad ingredients are coming out of my brain.  My shopping lists are changing, my pantry being customized for “salad friendly” meals, as all I can think about are chilled foods.


Tuna, Egg and Tomato Salad


  • 1 Large Tomato (or 4 Romas)
  • 1 Can of Tuna (packed in oil)
  • 2 Hard Boiled Eggs
  • 2 Spring Onions (chopped)
  • 1 Garlic Clove (minced)
  • 10-12 Green Olives (sliced)
  • Handful Fresh Cilantro (chopped or snipped)
  • 1 T. Extra Virgin Olive Oil
  • 2 T. White Wine Vinegar
  • Salt
  • Freshly Ground Pepper


  1. Chop the tomato and egg in small pieces and put in a bowl; set aside
  2. Finely chop the spring onion and add to the tomato and egg mixture
  3. Remove pit from olives and slice thinly; add to salad mixture
  4. Add the tuna with the oil to the salad and gently mix thoroughly
  5. Add the cilantro, salt and pepper and serve immediately (or chill until service)
  6. (For tapas; put the salad into chilled ramekins and serve immediately)

(Serves 2; Serves 4 [or more depending on dish size] for Tapas)

Recipe adapted from

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