Quick tuna salad with spinach, tomatoes, peppers and eggs

Quick tuna salad with spinach

This tuna salad is prepared in a few minutes and tastes absolutely delicious. In this salad, the juicy tomatoes complement each other wonderfully with crunchy peppers, the tuna and the eggs and are tastefully refined with garlic oil and onion. The salad is perfect for a quick hunger.

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  • 2-3 eggs
  • 2 tomatoes
  • ¼ red onion
  • 1 yellow pepper
  • 200-250g canned tuna in its own juice
  • 1 handful spinach
  • 3-4 tbsp garlic oil
  • black olives , to taste
  • salt, to taste
  • black pepper, to taste


  1. Hard boil the eggs for about 10 minutes, rinse in cold water and peel.
  2. Cut each egg lengthways into quarters.
  3. Wash the tomatoes and also quarter them.
  4. Peel the onion and cut into half rings.
  5. Cut the yellow peppers into strips.
  6. Wash the spinach leaves, spin dry in a salad spinner.
  7. Spread out the spinach leaves on a flat plate.
  8. Scatter the tomatoes, eggs, tuna, peppers, onions and olives on top.
  9. Season with salt and pepper Season.
  10. Drizzle with garlic oil.
  11. Serve the tuna salad with toasted bread slices or rusks.


  • egg cooker
  • tablespoon
  • cutting board
  • knife
  • salad spinner
  • plate

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