Tuna Salad

This salad should really be called “refrigerator salad” as I put it together with odds and ends from the refrigerator.  I just wanted to use my supermarket, green plate for something 🙂

Tuna Salad


1/2 can solid tuna in water, drained and flaked

1 tbsp mayonnaise

1 hard boiled egg, halved

1/2 tomato, sliced

10 black olives

1 – 2  tbsp roquefort cheese, crumbled

Scatter the roquette around a lime green plate.  Mix the mayonnaise and tuna, then mound on top of the roquette.  Place the remaining ingredients, in an eye-catching pattern, around the plate.  Enjoy!

About cookinginsens

An American living in Burgundy, France
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10 Responses to Tuna Salad

  1. These are my favourite kind of salads, and especially with the tuna and egg, I like to add capers and garlic croutons to mine if I have them.
    Summers here 🙂

  2. Mad Dog says:

    That looks great – simple, but very well presented 😉
    BTW what’s happening with the south pole?

  3. This simple roquette salads are just the best.. and yours looks so springy with your pretty plate!

  4. What a pretty green plate!

    I love these kinds of composed salads. And that is a perfectly boiled egg! I always have so much trouble peeling them. Did you peel it under water?

    • Thank you Daisy. No, I just peeled it. Might sound funny but French eggs generally peel perfectly. French 1 USA 0. Must be that GM cereal/food we’re feeding them 🙁

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