Pea, tuna, egg and pepper salad recipe

A fresh, colorful and nourishing dish, perfect when you want something easy, tasty and satisfying.

Do you ever look for a recipe that feels light and simple, yet still looks beautiful and satisfying on the table? This pea, tuna, egg and pepper salad is exactly that kind of dish. I love it because it brings together everyday ingredients in a fresh and flavorful way, with the sweetness of peas, the richness of tuna, the softness of eggs and the bright touch of lemon. It is one of those recipes that feels easy but never boring, and it works wonderfully for lunch or a quick dinner. Let’s see how to make pea, tuna, egg and pepper salad.

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Pea, tuna, egg and pepper salad

Pea, tuna, egg and pepper salad is a fresh, colorful and flavorful dish, perfect for a light lunch or a quick dinner. Easy to prepare, it combines simple ingredients into a balanced and satisfying meal.

Prep: 15m Cook time: 10m Total time: 25m Servings: 4 servings Cuisine: Italian Category: Main dishes

by Donato Paolino Published on 29 March 2026

Ingredients

• Frozen peas 300 g
• Tuna in oil 200 g
• Eggs 3
• Red bell pepper 1
• Yellow bell pepper 1
• Lemon 1
• Extra virgin olive oil to taste
• Salt to taste

Tools

• Pot
• Colander
• Knife
• Cutting board
• Serving platter
• Lemon squeezer

Instructions

1. Bring a pot of salted water to a boil and cook the peas for about 8 minutes, then drain them well and season with a drizzle of olive oil while still warm.
2. Meanwhile, hard-boil the eggs for about 9-10 minutes, then cool, peel and cut them into wedges.
3. Wash the peppers, remove the stem, seeds and inner membranes, then slice or dice them evenly.
4. Drain the tuna and break it into bite-sized chunks on a serving platter or in a large salad bowl.
5. Season the tuna with a little olive oil and freshly squeezed lemon juice.
6. Arrange the peas, peppers and egg wedges around and over the tuna in an attractive way.
7. Add salt only if needed, then gently toss or serve with the ingredients nicely visible.
8. Let the salad rest for a few minutes before serving so the flavors can blend better.

Nutritional values (per serving)

Calories
285 kcal

Fat
18 g

Carbohydrates
10 g

Protein
21 g

Sugar
5 g

Fiber
4 g

Sodium
260 mg

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Chef’s Tips

Keep the peas pleasantly tender

For the best texture, do not overcook the peas. They should be tender but still slightly firm, so the salad stays fresh and lively. The peppers also play an important role here, because their crunch adds contrast and makes the dish more enjoyable.

Handle the tuna gently

Tuna should be drained well, but not completely dried out. Its natural softness helps give richness to the salad. I like to break it into fairly large flakes so it looks more appealing and keeps a pleasant texture in every bite.

Lemon brings brightness and balance

Lemon juice is not just a seasoning in this recipe. It gives brightness and lifts all the other flavors. I suggest adding it gradually and tasting as you go, so it enhances rather than overpowers the tuna and eggs. A little finely grated lemon zest can also make the salad even more fragrant.

Best way to serve it

This salad is lovely right away, but it becomes even better after resting for a few minutes. That short pause helps the flavors come together. You can serve it as a fresh main dish, or as a light one-course meal with toasted bread or simple focaccia on the side.