The 2-5-40 Challenge: Tuna Egg Salad with Tomato Bruschetta

Salads for lunch? Who said you can’t do that?
I would only take salads as lunch if they have something more than just veggies. I love vegetables but come on. They’re fillers.
When you’re on a diet, you’re asked to eat a lot of vegetables and start your meals with salads not only to increase your fibers intake but to fill you up that you wouldn’t eat a lot more afterwards.


Dietitians. You ain’t taking my main course away. I’m gonna have my salad and I’m gonna eat the main dish too.

I kinda have my own balance sometimes. I do eat veggies and greens and stay away from fried and fast food. But my poison is bread.

Imagine a freshly toasted slice of bread; hot, crispy and lightly browned on both sides. It’s only asking to be put out with a spread of butter. Wouldn’t you help that poor slice of toast out of its misery?
Let’s not mention those loaves of bread being burned alive at high temperatures. I’m a nice person. Some butter can make all agony go away.
I always drift away while talking about bread. Can’t help it.
I’m not gonna control it. I’m going on.

A freshly baked loaf of bread. Crumbly white cheese. Olive oil and oregano. Top it with tomatoes and roast.


Now I can eat my salad.

Tuna Egg Salad with Cheese & Tomato Bruschetta


  • Lettuce
  • Tomatoes
  • Cucumber
  • Corn (I used fresh corn)
  • 1 can tuna
  • 2 hard-boiled eggs
  • Mustard (I use Dijon Mustard)
  • Olive oil
  • Lemon juice
  • Salt and Pepper
  • Bread
  • White crumbly cheese (Feta or double cream would work)
  • Dried oregano or mint
  • Olive oil
  • Tomatoes


  • It is a basic salad with extra toppings.
  • Tear the lettuce. Cut the tomatoes not wedges. Slice the cucumbers.
  • Layer them in a bowl and top with corn.
  • Drain the tuna and arrange on top.
  • Quarter the eggs and distribute on top of the ingredients.
  • In a small jar scoop the mustard and add olive oil, lemon salt and pepper. Shake well until everything’s combined and has thickened.
  • Drizzle over the bowl.
  • Cut a loaf of bread to 2 cm slices. You can slice it or cut a baguette lengthwise.
  • Drizzle with olive oil (and balsamic vinegar if you like) and toast it for 3 min in a hot oven
  • Top with thick slices of tomato
  • Mix the cheese with oregano and more olive oil.
  • Divide over the bread giving each piece a generous amount.
  • Lay on a baking sheet and roast for 15 minutes or until the tomatoes get a little softer.
  • Serve warm.


Enjoy with a cold beer. That’s what I did.

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