Salad with tuna and egg and corn
0
680
Kitchen
European
Calorie content
74.2 kcal
Portions
2 port.
Cooking time
30 minutes.
Proteins *
7.4 gr.
Fats *
3 gr.
Carbohydrates*
6.8 g
There are quite a few options for tuna salads. This one has a spicy hint of pickles. We add tenderness to the corn, and the eggs always emphasize the overall taste of the salad. This is a hearty dish that is suitable not only as an appetizer, but also, for example, as a dinner.
Ingredients
Cooking process
We prepare the ingredients for the salad. Cook hard-boiled eggs for 10-12 minutes. Then fill with cold water and leave to cool completely. We put the corn from the can in a colander, let the liquid drain, rinse it with running water, let it drain again. Slightly squeeze the cucumbers from the brine - no extra liquid is needed. We open the can of tuna, drain the juice.
Put the tuna in a deep salad bowl, knead it a little with a fork. Add chopped onion, grated eggs, pickled cucumber cubes, corn. Chop the dill finely and add to the salad as well. We fill all the collected ingredients with natural yogurt. Add salt if desired and add black pepper. It is advisable to serve right away, as over time, the cucumbers can let the juice go, and the salad will become too wet.
Bon Appetit!