Ensalada de nopales with hard-boiled egg and tuna Recipe
This salad combines strips of nopales cactus with hard-boiled egg, canned tuna and crunchy bell pepper. In Mexico, hearty salads like this often go into lunch boxes for work, because they keep well and are filling. The flavor is reminiscent of a classic tuna salad, but with an extra slightly tangy note from nopales and lime.
This salad takes the familiar combination of tuna and egg into more Mexican territory thanks to nopales and lime, which add a gentle tang and freshness. The creamy mayonnaise–yogurt dressing coats the crunchy vegetables, creating a filling yet still light dish that easily withstands a few hours in a lunchbox.
Chef's tips
After boiling, immediately run the eggs under cold water and leave them for a few minutes so the yolks stay nicely yellow rather than greenish. Drain the nopales really well and pat them dry with paper towels – if they’re too wet, the dressing will thin out and the salad will lose its creamy consistency. Flake the tuna with a fork, but not into a paste – small, distinct pieces give better texture and don’t overpower the whole dish.
How to serve
This is a great idea for a substantial work lunch – the salad easily lasts several hours in a container and even improves as the flavors meld. At home, you can serve it with wholegrain toast or wrap it in a tortilla for a quick dinner wrap. Lime–mint water or unsweetened iced tea are good matches, as they balance the creaminess of the dressing.
Ingredients
- nopales - 200 g
- tuna - 160 g
- eggs - 3 piece
- bell pepper - 1 piece
- red onion - 0.5 piece
- cucumber - 0.5 piece
- cilantro - 2 tablespoon
- mayonnaise - 2 tablespoon
- plain yogurt - 2 tablespoon
- lime - 1 piece
- mustard - 1 teaspoon
- salt
- black pepper
Preparation
- Hard-boil the eggs: place them in a pot with cold water, bring to a boil, then cook for 8–9 minutes. After cooking, run under cold water, cool, peel and cut into quarters or thick slices.
- Drain the nopales from the brine, rinse under running water and drain well. If the strips are long, cut them into shorter pieces.
- Wash the bell pepper, remove the core and dice finely. Wash the cucumber and cut into half-moons or cubes. Finely chop the red onion.
- Drain the tuna and flake it with a fork in a bowl.
- In a separate small bowl, make the dressing: mix the mayonnaise, yogurt, lime juice, mustard, a pinch of salt and pepper until smooth and creamy.
- In a large bowl, combine the nopales, tuna, bell pepper, cucumber and onion. Add the dressing and gently mix so everything is coated.
- Add the chopped eggs and cilantro. Mix very gently so the eggs don’t fall apart completely. Taste and adjust seasoning with more salt, pepper or lime juice if needed.
- You can serve the salad right away or chill it in the fridge for 20–30 minutes to let the flavors meld.
Storage
Store the salad in an airtight container in the fridge for up to 2 days. For best texture, add fresh cilantro and, if possible, the eggs just before serving. Stir gently before eating, and if the dressing has thickened, loosen it with a teaspoon of yogurt or a splash of lime juice.
