A Fresh, Filling Breakfast to Start Your Day
Looking for a breakfast that’s fresh, satisfying, and packed with protein? This Creamy Tuna & Egg Breakfast Salad is loaded with crisp vegetables, tender tuna, hard-boiled eggs, and a light yogurt dressing that brings everything together.
It’s one of those meals that looks huge, tastes amazing, and keeps you full for hours. Perfect for breakfast, a quick lunch, or a light dinner.
Ingredients
Salad
- 1 can tuna in water (about 120 g, drained)
- 2 hard-boiled eggs
- ½ large head of iceberg or romaine lettuce (about 150–175 g)
- 1 large cucumber
- 2 medium tomatoes
- ½ large bell pepper
- 2–3 thin slices of red onion (optional)
Creamy Yogurt Dressing
- 75 g plain Greek-style yogurt (2% fat)
- ½–¾ tsp Dijon or regular mustard
- ½ tbsp lemon juice or white wine vinegar
- Salt and black pepper, to taste
- ¼–½ tsp garlic powder
- Fresh dill or chives, chopped
Instructions
Wash and dry all the vegetables.
Tear the lettuce into large bite-sized pieces instead of chopping it. This makes the salad look bigger and gives it a lighter, fluffier texture.
Slice the cucumber and tomatoes into chunky pieces.
Dice the bell pepper and thinly slice the red onion.
Drain the tuna and gently separate it with a fork, leaving a few larger flakes instead of breaking it up completely.
Cut the hard-boiled eggs into quarters.
In a small bowl, mix together the yogurt, mustard, lemon juice, garlic powder, salt, pepper, and fresh herbs.
Arrange the lettuce in a large serving bowl.
Top with the cucumber, tomatoes, bell pepper, onion, tuna, and eggs.
Drizzle the dressing over the salad just before serving.
Serving Suggestions
Enjoy this salad on its own or serve it with:
- Whole grain toast
- Rye bread
- Sourdough bread
- Whole grain crackers
Storage
For the freshest results, store the salad and dressing separately in the refrigerator for up to 2 days.
Mix everything together just before serving to keep the vegetables crisp.
Recipe Tips
- Tear the lettuce instead of chopping it for a lighter, fuller-looking salad.
- Leave the tuna in larger flakes for the best texture.
- Cutting the eggs into quarters makes the salad look even more generous.
- Add the dressing just before serving to keep everything fresh and crunchy.
- Sprinkle a few sunflower seeds on top for extra crunch if you like.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Keep the dressing separate and combine everything just before eating.
Can I use tuna in oil?
Yes. Drain it well before adding it to the salad.
Can I use another dressing?
Of course! A simple olive oil and lemon dressing also tastes delicious.
Is this recipe good for meal prep?
Absolutely. Prepare all the ingredients in advance and assemble the salad when you’re ready to eat.
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