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Salad with tuna and olives

Author
Cookinero 23 Mar 2025
3490
Salad with tuna and olives

Salad with tuna and olives is the food of long-livers. It is believed that eating a salad with tuna, cucumber, olives at least once a week, you can live to 100 years. Salad with tuna, canned olives is a very tasty dish, rich in omega-3 acids and healthy fats. The set of products for the salad is very healthy and nutritious: tuna, tomatoes, olives, eggs, onions, cucumber. If possible, take homemade eggs and vegetables, they are always healthier than store-bought ones.

How to cook Salad with tuna and olives

Step 1

Salad with tuna and olives

Cut the salad ingredients. Remove the olives from the can, cut each olive into 4 pieces. Cut the eggs into 4 pieces. Cut the onion into 3 cm long strips. Remove the tuna from the can, cut into slices approximately 2x2 cm. Dice the tomato and cucumber.

Step 2

Salad with tuna and olives

Combine the ingredients and finish preparing the salad with canned tuna and olives. Place olives, eggs, onion, tuna, tomato and cucumber in a salad bowl. Add croutons, mix gently. Salt and season with olive oil. Place lettuce leaves on a plate, place a portion of vegetables with fish on top of the leaves.

Salad with tuna and olives - FAQ About Ingredients, Baking Time and Storage

Yes, fresh tuna works well! Grill or pan-sear a tuna steak, let it cool, then flake it into chunks before adding to the salad for a fresher flavor and texture.
Absolutely! Try chickpeas, white beans, or marinated tofu as protein-rich vegetarian substitutes that pair nicely with the olives and veggies.
Store it in an airtight container for up to 2 days. For best freshness, add croutons and lettuce leaves just before serving.
Yes, but prep ingredients separately and combine them the day of serving to prevent sogginess. Keep dressing and croutons aside until ready to eat.
Try lemon vinaigrette, balsamic glaze, or a yogurt-dill sauce for different flavor profiles that complement the tuna and olives.
Skip the croutons and add avocado or nuts for healthy fats. You can also reduce the amount of onions and tomatoes if needed.
Freezing is not recommended, as the veggies and tuna will become mushy when thawed. It's best enjoyed fresh or refrigerated for short-term storage.
Stuff it into pita pockets, layer it on toasted sourdough for a bruschetta, or serve it in lettuce wraps for a light, low-carb option.

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