Tuna Warm Sweet Potato Soft Boiled Egg Salad
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Flaky tuna with warm roasted sweet potatoes, crisp greens and jammy soft-boiled eggs tossed in a lemon-Dijon vinaigrette.
Flaky tuna with warm roasted sweet potatoes, crisp greens, and jammy soft-boiled eggs in a lemon-Dijon vinaigrette. Every element earns a place, from the tender sweet potato to the rich yolk. A dinner-sized salad that actually satisfies.
🥄 Ingredients
- 🫗 1 can (140g) tuna in water, drained
- 🫗 1 medium sweet potato, cubed
- 🫗 2 large eggs
- 🫗 2 cups mixed greens
- 🫗 1/2 small red onion, thinly sliced
- 🫗 2 tablespoons olive oil
- 🫗 1 tablespoon lemon juice
- 🫗 1 teaspoon Dijon mustard
- 🫗 salt and black pepper, to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat the oven to 200°C (400°F) and roast the sweet potato cubes with a little oil and salt for 25 minutes until golden and tender.
Soft-boil the eggs for 6 minutes, then plunge them into an ice bath and peel.
Whisk the olive oil, lemon juice, Dijon, salt and pepper into a dressing.
Toss the greens, red onion and warm sweet potato with half the dressing, then pile on the plate.
Top with flaked tuna and halved soft-boiled eggs, and drizzle with the remaining dressing.
⚠️ Common Mistakes
- ✕
Boiling the eggs too long, giving you hard chalky yolks instead of jammy ones.
- ✕
Over-dressing the greens, which wilts them before you sit down.
- ✕
Not draining the tuna properly, leaving the salad watery and fishy.
🔄 Variations
Swap the tuna for canned salmon or grilled chicken.
Add kalamata olives or crumbled feta for a Mediterranean twist.
Use kale instead of mixed greens and massage it with the dressing.
🧊 Storage
- 📦
Store the components separately for up to 2 days.
- 📦
Dress and assemble only at serving time to keep everything fresh.
💡 Chef Tips
Tip 1: Start the sweet potato roasting first, since it takes the longest.
Tip 2: Add the tuna and eggs only at the end so they stay cool and delicate.
Tip 3: Ice-bath the eggs to stop the yolks cooking and make them easy to peel.
❓ FAQ
Is this a full meal? Yes, it's a balanced plate with 38g of protein, slow carbs from sweet potato and healthy fats from the dressing and eggs.
Can I make it ahead for lunch? Yes, prep the sweet potato and eggs ahead, then assemble in the morning.
Is it gluten-free? Yes, all ingredients are naturally gluten-free.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →