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Tuna and Egg Salad

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1007
Kitchen European
Calorie content 71.3 kcal
Portions 4 port.
Cooking time 25 minutes
Proteins * 9.4 gr.
Fats * 3 gr.
Carbohydrates* 1.4 gr.
* per 100 gr. product
Tuna and Egg Salad
Content

Tuna salad has a delicate and delicious taste. In addition, it is very useful due to its high content of trace elements. The tuna-egg combination is a classic. Adding a variety of vegetables and dressings to a salad makes it healthier and more harmonious.

Ingredients

Cooking process

step 1 out of 8
We send chicken eggs into a saucepan, fill with water and set to cook on fire until tender.
step 2 out of 8
We begin to grind vegetables. We wash the lettuce leaves and tear into small pieces. So the greens will not oxidize from the knife blade and will be better absorbed. Put the pieces of salad in a large dish.
step 3 out of 8
Remove the husk from the onion and cut it into half rings.
step 4 out of 8
We wash the cucumber and then chop it into thin strips.
step 5 out of 8
Wash the bell peppers under running water and also cut into strips, removing the seeds.
step 6 out of 8
Mix all the chopped ingredients in a bowl, season to taste with salt and pepper, then add the olive oil. Take a lemon, cut it in half and squeeze the juice from one half into a salad.
step 7 out of 8
We open the canned tuna, drain the liquid from it. Lightly knead the fish with a fork and send it to the salad.
step 8 out of 8
Cut the washed tomato into oblong slices. We do the same with boiled eggs. Put them on top of the tuna and pour lightly with olive oil. Then sprinkle the salad with chopped green onions. If desired, onions can be replaced with sesame seeds. Delicious and healthy salad is ready to serve!

Bon Appetit!

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