in Recipes

Crispy salad with tuna, egg and peas

updated

Spread the love

Ingredients for 2 servings:

  • 2 small romaine lettuce (mini lettuce hearts)
  • 1 class can/n peas, (drained weight 140 g)
  • 4 eggs
  • 1 can tuna (drained weight 175 g)
  • 6 tsp natural yogurt
  • 2 tsp horseradish (cream)
  • 2 tsp mustard, medium hot
  • 4 tsp lemon juice
  • 1 shot of water
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes

Boil the eggs in an egg cooker or saucepan (about 7 minutes), rinse in cold water, peel, and cut into pieces. Wash the romaine lettuce and cut into strips. Drain the peas and tuna. Shred the tuna with a fork and place everything in a bowl. Mix together the natural yogurt, horseradish cream, mustard, lemon juice, and water, and season with salt and pepper. Pour the dressing over the salad and mix well.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rice meat Bulgarian style

Austrian-style potato goulash