How many calories are in Tuna, Egg and Olive Salad?
Tuna, Egg and Olive Salad has about 376 calories per serving based on the current ingredient list and serving size on this page.
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Tuna, Egg and Olive Salad
Tuna, Egg and Olive Salad is a Salads international recipe with 376 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
376 kcal
Total Time
15 min
Servings
1
Protein
42.3 g
About This Recipe
The story behind Tuna, Egg and Olive Salad
Tuna, Egg and Olive Salad is a salads recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around egg, black olives, and tomato.
Like most enduring salads recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 376 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 15 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Tuna, Egg and Olive Salad worth coming back to.
Ingredients
- Egg1 count (55 g)
- Black Olives4 count (20 g)
- Tomato1/2 count (65 g)
- Lettuce1 cup (35 g)
- Carrot1/2 medium (30 g)
- Olive Oil1 tablespoon (10 ml)
- Lemon Juice1 tablespoon (15 g)
- Canned Tuna in Water1 can (120 g)
Instructions
- 1
Step 1
Boil the egg in a small pot for 8-10 minutes. Remove, let cool for some minutes, peel and cut into wedges.
- 2
Step 2
At the same time, peel and grate the carrot.
- 3
Step 3
Cut the tomato into wedges and the lettuce into strips.
- 4
Step 4
Drain the tuna and put in a bowl or plate with the remaining ingredients.
- 5
Step 5
Add the olives.
- 6
Step 6
Season with olive oil, lemon juice and add salt and pepper to taste.
- 7
Step 7
You can replace the lemon juice with vinegar.
- 8
Step 8
Serve.
Nutrition Snapshot
Macros and micros at a glance
64/ 100
Forkd Score · Moderate
This recipe scores well for protein density and fiber density relative to its per-serving calories.
Calories
376
Protein
42.3g
Carbs
44.4g
Fat
16.7g
Fiber
8.7g
Micronutrients
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Download Forkd AI on the App StoreDiet and Allergen Guide
Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
EggFishTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Tuna, Egg and Olive Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Tuna, Egg and Olive Salad
How long does Tuna, Egg and Olive Salad take to make?
Tuna, Egg and Olive Salad takes about 15 minutes from start to finish. That is roughly about 15 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Tuna, Egg and Olive Salad?
Most ingredients in Tuna, Egg and Olive Salad can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Tuna, Egg and Olive Salad?
Tuna, Egg and Olive Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Tuna, Egg and Olive Salad?
Tuna, Egg and Olive Salad is best enjoyed fresh and does not freeze well, since its texture changes once thawed. Keep it in the fridge and eat it within a day or two instead.
How do I reheat Tuna, Egg and Olive Salad?
Tuna, Egg and Olive Salad is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Tuna, Egg and Olive Salad up or down?
Yes. Tuna, Egg and Olive Salad is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Tuna, Egg and Olive Salad?
A large skillet, saucepan, or sheet pan works well for Tuna, Egg and Olive Salad. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Tuna, Egg and Olive Salad is cooked properly?
Tuna, Egg and Olive Salad is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Tuna, Egg and Olive Salad suitable for vegetarians?
No. Tuna, Egg and Olive Salad is not vegetarian as written because it includes Canned Tuna in Water.
Is Tuna, Egg and Olive Salad gluten-free?
Yes. Tuna, Egg and Olive Salad is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Tuna, Egg and Olive Salad?
Yes. This recipe includes Egg, Fish, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Tuna, Egg and Olive Salad ahead of time?
Tuna, Egg and Olive Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Tuna, Egg and Olive Salad for my calorie or macro goals?
Tuna, Egg and Olive Salad already lands in a fairly high-protein range at about 42.3 grams per serving. To push it further, add a lean protein side or slightly increase the main protein portion.
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