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Tuna salad with hard-boiled egg and tomato vinaigrette

30 min


30 persons




0 / 5 (0 votes)


Borges - tuna Salad with hard-boiled egg and tomato vinaigrette


  • 100 g (3.5 oz) fresh spinach
  • 4 eggs
  • 8 or so cherry tomatoes
  • 20 (or so) Borges pitted olives
  • 200 g (7 oz) tinned tuna in olive oil
  • For the tomato vinaigrette:
  • 2 ripe tomatoes
  • 1 clove of garlic
  • A spoonful of mustard
  • Borges Extra-virgin olive oil

Step by step

  1. Step 1

    To make the vinaigrette, cut the tomatoes into chunks and finely chop the garlic. Crush both with the mustard and add the olive oil. Strain the mixture through a fine colander to create a fine, flavoursome sauce. Put by.
    Add salt and a dash of vinegar to some water and boil the eggs for 10 minutes. Plunge into cold water and remove the shell.
    Put the fresh spinach in a salad bowl and dress with the tomato vinaigrette. Spoon the tuna out of the tin into the bowl, together with the quartered cherry tomatoes and olives. Finish off with a topping of grated hard-boiled eggs.

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