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–+ servings
Summer tomato tuna salad on a plate.

Summer Tomato Tuna Salad

5 | 3 reviews
Think of this as the protein-packed version of the bottom of a Greek salad, where all the dressing gets super concentrated, the vegetables are nicely marinated, and everything is fresh and juicy and good. For a quick summer lunch that's savory, punchy and filling, this hits the spot every time.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2

Equipment

Ingredients

  • 1 medium (5 oz) tomato
  • 1/4 cup fresh dill
  • 2 mint sprigs
  • 1/4 medium sweet white onion
  • 1/4 cup kalamata olives
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon freshly cracked black pepper
  • 2 large eggs
  • 1 (3 oz) can tuna, packed in oil
  • 2 large bread slices, toasted, for serving

Instructions 

  1. Dice the tomato, finely chop 1/4 cup of dill and 2 sprigs of mint leaves (remove the stems), thinly slice 1/4 of a white onion and 1/4 cup of kalamata olives. Add all of this to a large bowl.
  2. Drizzle in 2 tablespoons of red wine vinegar and 2 tablespoons of extra virgin olive oil. Season with 1/2 teaspoon each of salt, sugar, and black pepper. Mix to combine.
  3. Let all of this mingle together while you boil 2 eggs for 7 minutes. Shock them in an ice bath, then peel and quarter them. Add them to the bowl. Drain the tuna and add it in as well. Give it all a good mix.
  4. Serve with big pieces of crusty toasted bread to soak up all the juices.