Tuna and mushroom salad: A hearty meal that feels substantial, but not heavy

This salad bridges the gap between a light starter and a hearty main course. The combination of protein-rich tuna and eggs with the earthy depth of sautéed mushrooms creates a filling meal that feels substantial without being heavy. While it takes about 40 minutes to prepare from scratch, the process is significantly faster if you already have hard-boiled eggs in the fridge. The Flavor Profile The result is a play of textures: the softness of the tuna and eggs contrasts with the slight chew of the mushrooms and the firmness of the grated cheese. The acidity of the lemon dressing cuts through the richness of the protein and fat, brightening the overall taste. Ingredients Canned tuna (chunks) — 360 g Fresh button mushrooms (champignons) — 150 g Hard cheese — 80 g Eggs — 3 pcs. Leaf lettuce — 50 g Arugula — 30 g Olive oil — 6 tbsp. Lemon juice — 2 tbsp. Salt and ground black pepper — to taste Step-by-Step Preparation 1. The Eggs Boil the eggs hard. To prevent the shells from cracking, maintain a gentle simmer rather than a rolling boil. Keep the cooking time under 10 minutes; exceeding this limit often creates an unappealing grey ring around the yolk. Immediately plunge the eggs into cold water to stop the cooking process and make peeling easier.