Easy Tuna Cobb Salad

I’ve been making this tuna cobb salad on repeat lately, and I’m convinced it’s the perfect lunch when you want something filling but still fresh. The combination of Bumble Bee Solid White Albacore tuna and crispy bacon creates such a satisfying mix of flavors and textures, plus you get all those gorgeous veggies packed in there. Trust me, once you try this recipe, it’ll become your new go-to salad!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 850-1000
• Protein: 45-55 g
• Fat: 60-75 g
• Carbohydrates: 30-38 g

Ingredients

For the dressing:

• 3 tbsp olive oil (I use Bertolli Extra Virgin for a smooth finish)
• 1 1/2 tbsp red wine vinegar
• 1 tbsp shallot, finely minced
• 1 tsp mustard (I prefer Grey Poupon Dijon for extra tang)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried oregano

For the salad:

• 6 cups lettuce
• 2 cups spinach
• 4 eggs (hard-boiled and sliced into rounds)
• 6 radishes (thinly sliced into 1/8-inch rounds)
• 1 cucumber, sliced
• 1/3 cup bacon (I like Hormel Black Label for a smokier crunch)
• 3/4 cup cherry tomatoes, halved
• 1/2 cup olives
• 1/4 onion, thinly sliced
• 1 avocado (diced into 1/2-inch cubes)
• 1/4 cup sprouts
• 1 can tuna (I use Bumble Bee Solid White Albacore for better texture)
• 1 tbsp fresh chives, chopped

Step 1: Prepare All Ingredients and Components

• 4 eggs
• 6 radishes
• 1 cucumber
• 3/4 cup cherry tomatoes
• 1/4 onion
• 1 avocado
• 1 tbsp fresh chives
• 1/3 cup bacon

Start by hard-boiling the eggs if you haven't already—they should be cooled and ready to slice.

While eggs cook or cool, prepare all other components: thinly slice the radishes into 1/8-inch rounds, slice the cucumber, halve the cherry tomatoes, thinly slice the onion, dice the avocado into 1/2-inch cubes, chop the fresh chives, and cook the bacon until crispy, then chop it into bite-sized pieces.

I like to prep everything in advance so assembly becomes quick and easy—there's nothing worse than a warm salad because you're still chopping ingredients!

Slice the hard-boiled eggs into rounds once they're completely cooled.

Step 2: Make the Vinaigrette

• 3 tbsp olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tbsp shallot, finely minced
• 1 tsp mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried oregano

In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, finely minced shallot, Dijon mustard, salt, pepper, and dried oregano.

Seal the jar and shake vigorously for about 30 seconds until the dressing is well emulsified and the ingredients are fully combined.

The shaking action helps marry all the flavors together and creates a cohesive vinaigrette.

You can make this up to a few hours ahead and store it in the refrigerator.

Step 3: Build the Salad Base and Layer Toppings

• 6 cups lettuce
• 2 cups spinach
• prepared eggs from Step 1
• prepared radishes from Step 1
• prepared cucumber from Step 1
• prepared bacon from Step 1
• prepared cherry tomatoes from Step 1
• 1/2 cup olives
• prepared onion from Step 1
• prepared avocado from Step 1
• 1/4 cup sprouts

Place the lettuce and spinach in a large bowl or on a serving platter, distributing them evenly as your foundation.

Arrange all the prepared toppings in organized rows or sections across the greens for visual appeal: the sliced hard-boiled eggs, sliced radishes, cucumber slices, crispy bacon pieces, halved cherry tomatoes, olives, sliced onion, diced avocado, and sprouts.

I like to arrange the components in distinct sections rather than mixing them together—it looks more appealing and lets each person choose the ratio of ingredients they prefer with each bite.

Step 4: Add Tuna and Finish the Salad

• 1 can tuna

Open the can of tuna and drain it thoroughly—I press it gently with a fork in the can to remove excess liquid without breaking up the solid chunks too much.

Bumble Bee Solid White Albacore keeps its texture better than flaked varieties.

Place the drained tuna in the center of the salad as the protein focal point.

Step 5: Dress and Serve

• vinaigrette from Step 2
• prepared chives from Step 1

Pour the vinaigrette from Step 2 evenly over the entire salad, making sure to distribute it across all the components.

Sprinkle the chopped fresh chives over the top for a bright, oniony finish.

Serve immediately so the salad stays crisp and all components maintain their texture and individual character.

Easy Tuna Cobb Salad

Delicious Easy Tuna Cobb Salad recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings: 4 servings

Calories: 925

Ingredients Method

Ingredients

  

For the dressing:

• 3 tbsp olive oil (I use Bertolli Extra Virgin for a smooth finish)
• 1 1/2 tbsp red wine vinegar
• 1 tbsp shallot, finely minced
• 1 tsp mustard (I prefer Grey Poupon Dijon for extra tang)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried oregano

For the salad:

• 6 cups lettuce
• 2 cups spinach
• 4 eggs (hard-boiled and sliced into rounds)
• 6 radishes (thinly sliced into 1/8-inch rounds)
• 1 cucumber, sliced
• 1/3 cup bacon (I like Hormel Black Label for a smokier crunch)
• 3/4 cup cherry tomatoes, halved
• 1/2 cup olives
• 1/4 onion, thinly sliced
• 1 avocado (diced into 1/2-inch cubes)
• 1/4 cup sprouts
• 1 can tuna (I use Bumble Bee Solid White Albacore for better texture)
• 1 tbsp fresh chives, chopped

Method

 

1. Start by hard-boiling the eggs if you haven't already—they should be cooled and ready to slice. While eggs cook or cool, prepare all other components: thinly slice the radishes into 1/8-inch rounds, slice the cucumber, halve the cherry tomatoes, thinly slice the onion, dice the avocado into 1/2-inch cubes, chop the fresh chives, and cook the bacon until crispy, then chop it into bite-sized pieces. I like to prep everything in advance so assembly becomes quick and easy—there's nothing worse than a warm salad because you're still chopping ingredients! Slice the hard-boiled eggs into rounds once they're completely cooled.
2. In a jar with a tight-fitting lid, combine the olive oil, red wine vinegar, finely minced shallot, Dijon mustard, salt, pepper, and dried oregano. Seal the jar and shake vigorously for about 30 seconds until the dressing is well emulsified and the ingredients are fully combined. The shaking action helps marry all the flavors together and creates a cohesive vinaigrette. You can make this up to a few hours ahead and store it in the refrigerator.
3. Place the lettuce and spinach in a large bowl or on a serving platter, distributing them evenly as your foundation. Arrange all the prepared toppings in organized rows or sections across the greens for visual appeal: the sliced hard-boiled eggs, sliced radishes, cucumber slices, crispy bacon pieces, halved cherry tomatoes, olives, sliced onion, diced avocado, and sprouts. I like to arrange the components in distinct sections rather than mixing them together—it looks more appealing and lets each person choose the ratio of ingredients they prefer with each bite.
4. Open the can of tuna and drain it thoroughly—I press it gently with a fork in the can to remove excess liquid without breaking up the solid chunks too much. Bumble Bee Solid White Albacore keeps its texture better than flaked varieties. Place the drained tuna in the center of the salad as the protein focal point.
5. Pour the vinaigrette from Step 2 evenly over the entire salad, making sure to distribute it across all the components. Sprinkle the chopped fresh chives over the top for a bright, oniony finish. Serve immediately so the salad stays crisp and all components maintain their texture and individual character.