Spanish Tuna, Egg and Roasted Zucchini Salad Recipe
This salad combines the Spanish love for canned tuna with vegetables and egg, but in a slightly different way – with roasted zucchini. It’s filling yet light, perfect for a summer lunch or dinner when you don’t want to spend much time in the kitchen. The flavors are simple: delicate zucchini, salty tuna, egg and good olive oil.
This salad puts a Spanish twist on everyday ingredients by pairing canned tuna and eggs with sweet, roasted zucchini instead of raw vegetables. Roasting the zucchini deepens its flavor and makes the dish feel more substantial while still staying light. It’s quick to make, uses pantry staples and works both as a main course and as a generous side.
Chef's tips
Don’t overbake the zucchini – it should be soft but still hold its shape, with lightly browned edges. If your tuna is very salty, go easy on the salt in the dressing and on the zucchini. You can also briefly soak the sliced onion in cold water to soften its sharpness if it’s very strong.
How to serve
Serve the salad slightly warm or at room temperature, when the zucchini has just cooled down a bit. It pairs well with crusty bread, a simple tomato salad or a chilled glass of dry white wine. For a more filling meal, add boiled potatoes or serve it alongside grilled vegetables.
Ingredients
- zucchini - 2 piece
- tuna canned, in oil or brine - 160 g
- egg - 2 piece
- onion - 0.5 piece
- olives - 10 piece
- wine vinegar - 1 tablespoon
- olive oil - 3 tablespoon
- garlic - 0.5 clove
- lettuce mixed leaves or your favorite type - 60 g
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the zucchinis, trim the ends and slice into half-moons about 1 cm thick. Spread them on the tray in a single layer, drizzle with 1 tablespoon of olive oil, lightly salt and toss.
- Roast the zucchini for 15–20 minutes, until slightly softened and starting to brown at the edges. Set aside to cool slightly.
- In the meantime, hard-boil the eggs: place them in a saucepan, cover with cold water, bring to a boil and cook for 7–8 minutes. Then rinse with cold water and set aside to cool.
- Slice the onion into thin feathers and the olives into rounds. Rinse and dry the lettuce.
- In a small bowl, mix 2 tablespoons of olive oil, the vinegar, finely chopped garlic, a pinch of salt and pepper until you get a smooth dressing.
- Drain the tuna from excess oil (you can keep 1 teaspoon and add it to the dressing). Peel the eggs and cut them into quarters.
- Arrange the lettuce on plates, then top with the roasted zucchini, chunks of tuna, onion and olives.
- Place the egg pieces on top, drizzle everything with the dressing and lightly sprinkle with freshly ground pepper. Serve immediately.
Storage
Sałatkę najlepiej zjeść świeżo po przygotowaniu, bo sałata więdnie, a jajko w lodówce szybko nabiera intensywnego zapachu. Jeśli chcesz przechować, trzymaj sos osobno i dodaj przed podaniem.
