Tuna and Egg Lettuce Cups
- Savory
- French
- Light
- No cook
Lettuce leaves filled with flaked tuna, hard-boiled egg wedges, sliced radishes and a raw green bean salad, finished with olives and an olive oil dressing. A light, protein-rich lunch that needs no cooking.
- Total
- 20 min
- Prep 20
- Serves
- 2
- Difficulty
- Easy
You'll practice: Emulsifying · Seasoning in layers
Instructions
-
Separate the lettuce into individual leaves, keeping them whole as cups. Rinse and pat dry, then chill until needed.
~5 min
Chilling firms the leaves and drying them helps the dressing cling instead of sliding off.
Pat the lettuce leaves completely dry before filling; any water left on them will make the dressing slide off and the cups go limp.
-
Peel the hard-boiled eggs and cut them into wedges. Slice the radishes into thin rounds and drain the tuna thoroughly.
~5 min
Flake the drained tuna with a fork rather than mashing it, so the pieces stay distinct and the salad keeps a light texture.
-
Top and tail the green beans, then slice them thinly on the diagonal into 1 cm pieces.
~4 min
Cutting on the diagonal exposes more surface, so the raw beans soften slightly in the dressing and feel less tough.
-
In the mixing bowl, whisk 2 tbsp olive oil with 0.25 tsp salt and 0.25 tsp black pepper. Add the sliced green beans, radish rounds, flaked tuna and olives, and toss gently to coat.
~4 min
Whisking the salt and pepper into the oil first disperses the seasoning evenly so every bite is balanced.
Emulsifying Whisk the oil with the salt and pepper until evenly combined; a steady whisk keeps the dressing from separating before it coats the salad.
Seasoning in layers Season the dressing first, then toss it through the vegetables, so the salt is spread evenly rather than landing in one spot.
-
Spoon the tuna and vegetable mixture into the lettuce cups and top with the egg wedges. Serve immediately while the lettuce is crisp.
~2 min
Filling the cups at the last moment keeps the lettuce crisp and stops the dressing from wilting it.
