Description
A quick, no-cook lunch featuring flaky tuna, hard-boiled eggs, and zesty Dijon vinaigrette. Fresh herbs, jalapeños, and celery create a vibrant, balanced salad perfect for meal prep or on-the-go meals.
Ingredients
2 6-ounce cans water-packed tuna, drained
2 large hard-boiled eggs, chopped
1 to 2 jalapeños, seeded and finely chopped
2 celery stalks, finely chopped
2 green onions, finely chopped
1/4 cup pitted green olives, finely chopped
Kosher salt to taste
Freshly ground black pepper to taste
1/2 to 1 teaspoon red pepper flakes or Aleppo pepper
1/2 cup Dijon vinaigrette
2 tablespoons chopped fresh parsley
Whole grain bread or lettuce leaves, to serve
Instructions
In a medium bowl, combine drained tuna, chopped eggs, jalapeños, celery, green onions, and olives.
Season with salt, black pepper, and red pepper flakes or Aleppo pepper.
Pour 1/2 cup Dijon vinaigrette over the mixture.
Toss gently until well combined.
Adjust seasoning and add additional vinaigrette if desired.
Garnish with fresh parsley.
Serve on whole grain bread or lettuce leaves.
Notes
Chop ingredients uniformly for a cohesive bite.
Salad keeps up to 3 days refrigerated.
Adjust spice level by varying jalapeño quantity or pepper flakes.
- Prep Time: 10
- Category: Lunch
- Method: Salad
- Cuisine: American