Name: Crunchy Green Goddess Salad with Jammy Egg and Tuna
Total time: 45 min
Ingredients: ½ cup mayonnaise; ¼ cup plain Greek yogurt; ¼ cup coarsely chopped fresh parsley; ¼ cup chopped fresh chives; 2 tablespoons chopped fresh tarragon; 1 garlic clove, chopped; 1 tablespoon lemon juice; ½ teaspoon kosher salt; ¼ teaspoon pepper; 4 large eggs; 5 ounces sugar snap peas, strings removed and cut into ½-inch pieces; 1 cup frozen peas, thawed; 3 cups shredded savoy cabbage; ½ English cucumber, quartered lengthwise and sliced thin; 4 radishes, sliced thin; 3 scallions sliced thin; 4 slices hearty country-style bread, toasted; 2 (5-ounce) cans olive oil-packed tuna, drained; Extra-virgin olive oil

Crunchy Green Goddess Salad with Jammy Egg and Tuna

By Aran Goyoaga

Published on June 3, 2026

Time

45 minutes

Yield

Serves 4

Crunchy Green Goddess Salad with Jammy Egg and Tuna

Ingredients

Dressing

½ cup mayonnaise ¼ cup plain Greek yogurt ¼ cup coarsely chopped fresh parsley ¼ cup chopped fresh chives 2 tablespoons chopped fresh tarragon 1 garlic clove, chopped1 tablespoon lemon juice ½ teaspoon kosher salt ¼ teaspoon pepper

Salad

4 large eggs 5 ounces sugar snap peas, strings removed and cut into ½-inch pieces1 cup frozen peas, thawed3 cups shredded savoy cabbage ½ English cucumber, quartered lengthwise and sliced thin4 radishes, sliced thin3 scallions sliced thin4 slices hearty country-style bread, toasted2 (5-ounce) cans olive oil-packed tuna, drainedExtra-virgin olive oil

Before You Begin

We love the frilly texture of savoy cabbage, but shredded green cabbage works well too.

Instructions

for the dressing

Process ½ cup mayonnaise, ¼ cup plain Greek yogurt, ¼ cup coarsely chopped parsley, ¼ cup chopped chives, 2 tablespoons chopped tarragon, 1 chopped garlic clove, 1 tablespoon lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon pepper in food processor until smooth, about 1 minute. Transfer to large bowl and set aside.

for the salad

Bring 2 quarts water to boil in medium saucepan. Gently lower 4 eggs into water and cook for 7 to 8 minutes for jammy centers. Transfer to ice bath, cool slightly, then peel and halve.

Add 5 ounces sugar snap peas, strings removed and cut into ½-inch pieces; 1 cup thawed frozen peas; 3 cups shredded savoy cabbage; ½ English cucumber, quartered lengthwise and sliced thin; 4 radishes, trimmed and sliced thin; and 3 thinly sliced scallions to dressing and toss until evenly coated. Season with salt and pepper to taste.

Serve salad on 4 slices toasted hearty country bread and top with 2 drained cans olive oil–packed tuna and eggs. Season with salt and pepper to taste and drizzle with extra-virgin olive oil.