Description

This quick tuna salad recipe with hard-boiled eggs features a vibrant harissa-lime dressing that adds a zesty and spicy twist to the classic dish, perfect for easy meal prep.

Ingredients

Scale

2 cans (5 oz each) tuna, packed in oil or water, drained
3 large hard-boiled eggs, cooled and diced
1/2 cup mayonnaise (or Greek yogurt)
1 tablespoon harissa paste
1 tablespoon fresh lime juice
1/2 teaspoon lime zest
1/2 cup finely diced celery
1/4 cup finely diced red onion
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro, for garnish

Instructions

Prepare Ingredients: Finely dice the cooled hard-boiled eggs, celery, and red onion.
Make Dressing: In a small bowl, whisk together the mayonnaise, harissa paste, lime juice, lime zest, salt, and black pepper until smooth. Reserve 1 to 2 tablespoons for plating.
Combine Salad: In a large mixing bowl, flake the drained tuna with a fork. Add the diced hard-boiled eggs, celery, and red onion. Pour the dressing over the mixture.
Chill Salad: Gently fold the ingredients together until evenly coated, being careful not to overmix. Refrigerate for at least 30 minutes to allow the flavors to meld.
Serve and Garnish: Plate the chilled salad, drizzle with the reserved dressing, and garnish with fresh cilantro before serving.

Notes

To avoid a mushy texture, be careful not to overmix the salad. For a milder flavor, rinse the diced red onion quickly under cold water after chopping. The salad can be made up to 3 days ahead and stored in an airtight container in the refrigerator.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch
Method: Mix
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 300 kcal
Sugar: 2 g
Sodium: 550 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 20 g
Cholesterol: 150 mg

Keywords: tuna salad, hard-boiled eggs, harissa, easy lunch, high protein, meal prep, spicy, no-bake, salad, sandwich filling