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Le Chaudron recipe
Salade thon œufs durs
Tuna and hard-boiled egg salad
⏱ 15 minServes 2Easy310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1 canwater-packed tuna, 160 g / 5½ oz
2hard-boiled eggs
150 g (5 oz)mixed salad greens
1tomato
1/4cucumber
1 tbspolive oil
1 tbspbalsamic vinegar
1 tspmustard
- 1 can water-packed tuna, 160 g / 5½ oz
- 2 hard-boiled eggs
- 150 g (5 oz) mixed salad greens
- 1 tomato
- 1/4 cucumber
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the 2 eggs in a saucepan, cover with cold water, bring to a boil and cook for 10 minutes.
- Drain and cool under cold water for 2 minutes so they peel easily.
- Meanwhile, drain the tuna well, pressing out the liquid.
- Wash the greens, tomato and cucumber. Cut the tomato into wedges and the cucumber into thick half-moons. Spin the greens dry.
- Make the dressing: whisk the mustard, balsamic vinegar, salt and pepper, then drizzle in the olive oil.
- Peel the eggs under running water and quarter them.
- Arrange the greens on 2 large plates and top with the flaked tuna, tomato, cucumber and eggs.
- Dress just before serving so the salad stays crisp. Serve with a slice of whole-wheat bread.
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