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Salad with canned tuna and quail eggs

Tuna and Quail Egg Salad (Niçoise-Style)

A wonderful take on the Provençal salade niçoise. This salad is super easy and, best of all, quick. You can swap the quail eggs and cherry tomatoes for regular eggs and tomatoes, and pick whatever lettuce you like. It's fresh and delicious — light enough to stand in for a simple dinner or to round one out nicely!

Irisha

Recipe author

Composition / ingredients

Servings:

Lettuce (1 medium head of any leaf lettuce)

Cherry tomatoes

Canned tuna

100

Quail eggs

Onion (half a medium onion, or 1 small one)

0.5

Olive oil

White wine vinegar

Salt

Sugar

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 55 % 12 g

Carbohydrates 9 % 2 g

148 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

Gather all your ingredients. Boil the quail eggs (about 3 minutes is enough), rinse the cherry tomatoes and lettuce, and peel the onion.
Step 2:

Make the dressing: whisk together the olive oil, wine vinegar (or swap in lemon juice, another vinegar, or skip it entirely), salt, sugar, and freshly ground hot pepper, adjusting to taste.
Step 3:

Thinly slice the half onion into half-moons and drop it into the dressing to marinate.
Step 4:

Peel the boiled quail eggs and cut them in half; halve the cherry tomatoes too.
Step 5:

Pat the lettuce dry and tear it into pieces. Toss it with the dressing (the one the onion has been marinating in).
Step 6:

Arrange the dressed lettuce on a plate, top with the cherry tomatoes and eggs, scatter over the flaked tuna and marinated onion, and drizzle with any remaining dressing. Your salad is ready — enjoy!

Get all your ingredients ready: boil the quail eggs (3 minutes of boiling is enough), rinse the cherry tomatoes and lettuce, and peel the onion. First make the dressing from olive oil, wine vinegar (you can swap in lemon juice, another vinegar, or leave it out), salt, sugar, and freshly ground hot pepper, adjusting everything to taste, and mix well. Thinly slice the half onion into half-moons and add it to the dressing to marinate. Peel the boiled quail eggs and halve them; do the same with the cherry tomatoes. Pat the lettuce dry and tear it into pieces. Toss the lettuce with the dressing (the one the onion is marinating in) and mix well. Arrange the lettuce on a plate, top with the cherry tomatoes and eggs, add the flaked tuna and onion, and drizzle with any leftover dressing. The salad is ready — enjoy!