Easy Tuna Salad

May 3, 2012

By:  Maria
This salad was super fast to make and super good to eat! By keeping essential staples in your pantry, making recipes like this one requires little effort and no last-minute trips to the grocery store.
If you make enough, you will have plenty of leftovers (the leftover salad will be even more delicious after the flavors have had a chance to meld!).
2- 12oz cans of tuna
4 hard boiled free-range eggs, roughly chopped
1 cup sweet cherry tomatoes, chopped
generous handful sun-dried tomatoes (packed only in olive oil!), chopped
jalapeno peppers, sliced (optional)
lettuce of choice (I used a combo of red leaf and spinach)
sea salt & pepper
olive oil (about 1/3 cup)
apple cider vinegar (about 3 tblsp) (Braggs brand is best!)
sesame seeds
Dump all ingredients except olive oil, vinegar and sesame seeds into a bowl and mix gently but thoroughly.
In a small bowl, mix together olive oil and apple cider vinegar.  Pour over salad mixture and combine. Sprinkle with sesame seeds.
Green olives would have been an excellent addition to this salad – if you have them on hand, try it!

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