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Tuna and Egg Salad

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This classic combination gives you 3 of your 5-a-day.


  • 1 medium egg
  • 40g green beans, halved
  • 1 large handful cos lettuce, chopped
  • 7 cherry tomatoes, halved
  • ½ medium yellow pepper, deseeded and chopped
  • 2 spring onions, chopped
  • 50g canned tuna steak in water, drained and flaked
  • 1 tsp wholegrain mustard


  1. Hard-boil the egg by placing it in a pan of cold water, bringing it to the boil and simmering for 6-7 minutes. Then remove from the pan and plunge into cold water.
  2. Steam the green beans for 3-5 mins, until just tender. Add to a serving bowl with the lettuce, tomatoes, pepper and spring onion.
  3. Peel and chop the cooled hardboiled egg, and add to the bowl, along with the tuna and mustard. Give the salad a quick stir before serving.
  4. Smart tips: Vary the vegetables in this salad – try watercress instead of cos for a more peppery flavour, and some finely sliced red onion instead of spring onion. Tinned salmon works well in place of tuna.

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