Ensalada mixta – mixed salad with tuna and egg
The salad of every Spanish set menu and summer lunch at home: lettuce, tomato and onion with tuna, hard-boiled egg, white asparagus, olives and sweetcorn, dressed with olive oil, vinegar and salt. Beetroot is a common extra.
- 25 minTime
- 20 minHands-on
- 4Portions
- ≈ €2.05per portion
- 370kcal per portion
Ingredients for 4 portions
- 4Eggs
- 1Lettuce, torn into pieces
- 3Tomatoes, in wedges
- ½Yellow onion, thinly sliced
- 1Carrot, grated
- 250 gTuna, drained
- 8 spearsCanned white asparagus
- 80 gGreen olives, pitted
- 140 gSweetcorn, drained
- 4 tbspOlive oil, extra virgin
- 1 tbspVinegar, wine vinegar
- to tasteSalt
Method
- Put the eggs in a pan of cold water, bring to the boil and cook for 10 minutes.
- Meanwhile, wash and tear the lettuce, cut the tomatoes into wedges, thinly slice the onion and grate the carrot.
- Cool the eggs in cold water, peel them and cut into quarters.
- Arrange the lettuce, tomato, onion and carrot on a large platter. Top with the tuna, eggs, asparagus, olives and sweetcorn.
- Season with salt and dress with the vinegar and olive oil just before serving.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
