Protein-Packed Tuna Salad with Egg

This protein-packed tuna salad recipe with eggs is anything but boring—bright, zesty, crunchy, and just the right amount of spicy! Tossed in a tangy Dijon vinaigrette, it’s perfect for a quick, satisfying sandwich or lettuce wrap for an easy desk lunch. 

If you’re looking for a fresh, satisfying lunch that’s big on flavor and easy, this protein-packed tuna salad recipe with egg is just the thing. It comes together in about 15 minutes with a handful of ingredients. The combination of flaky tuna, chopped boiled eggs, crunchy celery, and briny green olives creates the perfect balance of textures, while jalapeños and fruity Aleppo pepper add just the right amount of heat.

What really ties it all together is my go-to recipe for tangy Dijon Vinaigrette — it coats the tuna and eggs, giving each bite zippy Mediterranean flair. It’s light yet filling, and you can easily customize it to your taste.

I love having this tuna salad for a quick weekday lunch or a light dinner, tucked between slices of seeded whole wheat bread or spooned into crisp lettuce leaves for a low-carb option. It’s a meal-prep dream too—make a batch ahead and enjoy it throughout the week whenever you need a quick meal or snack!

Table of Contents

1. Ingredients for Tuna Salad with Egg
2. How to Make Tuna Salad with Egg
3. What to Serve with Tuna Salad with Egg
4. More Protein-Packed Salad Recipes
5. Protein-Packed Tuna Salad with Eggs Recipe

Ingredients for Tuna Salad with Egg

This salad is all about simple ingredients working together to deliver bold, satisfying flavor. Many of them might already be in your kitchen! Here’s everything you’ll need.

• Tuna: I use canned tuna packed in water as the base for this salad and similar versions, like my Italian-Style Rice Salad with tuna. It’s lean and high in protein. (For a vegetarian option, take inspiration from the traditional Turkish salad Tahinli Fasulye Piyazı and swap in drained cannellini beans.)
• Boiled eggs add richness and even more protein to make this salad extra satisfying. Here’s my full guide on making the best boiled eggs, whether you like yours with a jammy yolk or prefer them fully-cooked! 
• Jalapeño pepper adds a little heat! Remove the seeds for a milder flavor or leave some in for a kick.
• Celery adds a fresh crunch and a subtle bitterness that balances the richness of the tuna and eggs. Feel free to throw in your celery leaves, too!
• Green onions give this tuna fish salad recipe a gentle onion flavor without overpowering it. You can substitute minced shallot or chives.
• Olives: Olives, eggs, and tuna is a combination I love in a classic Salad Niçoise and in this more casual tuna salad recipe with egg. I like using fresh, briny green olives here, especially our lemon-stuffed Chalkidiki olives from Greece. Castelvetranos are also delicious.
• Kosher salt and black pepper are essential for seasoning—start with a pinch and adjust to taste because some canned tunas and olives can be quite salty! 
• Red pepper flakes or Aleppo pepper brings a subtle heat. Read more about, “What Is Aleppo Pepper and How to Use It,” and then grab a jar of our Aleppo-style pepper.
• Dijon Vinaigrette: This tangy dressing ties everything together with just the right amount of sharpness. Use your favorite store-bought bottle or make your own!
• Fresh parsley adds a pop of color and herbaceous flavor. Dill would be delicious, too!

How to Make Tuna Salad with Egg

This tuna fish salad recipe with eggs comes together in just two easy steps—perfect for busy weekdays or whenever you need a no-fuss meal. You don’t need to turn on the stove (aside from boiling the eggs), and the bold Mediterranean flavors speak for themselves!

• Make the tuna salad. Drain 2 (6-ounce) cans water-packed tuna of their liquid. In a medium mixing bowl, combine tuna, 2 chopped hard-boiled eggs, 1 to 2 chopped jalapeños (seeded or not), 2 finely chopped celery stalks, 2 finely chopped green onions, and 1/4 cup finely chopped green olives. Season with a big pinch each of salt and freshly-ground black pepper, and 1/2 to 1 teaspoon red pepper flakes or Aleppo pepper. 
• Dress and serve. Pour 1/2 cup of Dijon Vinaigrette all over the tuna salad. Toss gently until well combined. Taste and adjust seasoning to your liking. If you need to, add more of the vinaigrette and toss again. Garnish with 2 tablespoons chopped fresh parsley and serve on whole grain bread or lettuce wraps if you like.

What to Serve with Tuna Salad with Egg

My favorite way to use this tuna salad recipe with egg is to prep it ahead so I have an easy lunch. I sandwich it between slices of whole wheat bread with some lettuce and tomato. It’s also delicious scooped up with pita chips.

If I’m feeling lazy, I’ll eat it as a salad or pile it into leaves of butter lettuce to make lettuce wraps. If I need to bulk it up a bit, I might add some cooked pasta and a little extra Dijon Vinaigrette to make a quick and easy tuna pasta salad.  

More Protein-Packed Salad Recipes

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Piyaz: Turkish White Bean Salad Recipe

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Avocado Tuna Salad with Citrus

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Bean Salad with Tahini and Eggs (Tahinli Fasulye Piyazı)

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Tuna White Bean Salad with Spinach, Olives, and Basil

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