Summer Salad with Tuna, Cucumbers, and Arugula

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Tuna salads are very quick to prepare; they are light and nutritious. They can be dressed with lemon juice, olive oil, the juice from the tuna can, or garlic vinegar. For my salad, I chose simple ingredients.

Ingredients

Canned tuna in its own juice - 1 can
Chocolate eggs - 2 pieces
Onion - 1 piece
Potato - 1 piece
Arugula - to taste
Cucumbers - 2 pieces

Step by Step guide

Step 1

Remove the tuna from the can and place it on a paper towel to drain excess juice. Peel the cucumbers and slice them thinly into rounds. Slice the tomato into thin rounds as well. Boil the eggs, peel them, and cut them into quarters. Note that the eggs do not need to be cooled; they should remain warm. Peel and slice the onion into rings. If the onion tastes bitter, you can soak it briefly, but be careful not to make it too soft.

Step 2

Take a large plate. Lay down the salad or arugula leaves at the bottom, arrange the cucumber slices around the edge, place the tomato in the center, add the onion on top, and pile the tuna on top, decorating with the warm egg quarters. For the salad dressing, I prefer to use the juice from the tuna can, as well as garlic vinegar.