Egg salad with tuna a la Marion

Ingredients for 4 servings:

• 6 eggs, not too hard-boiled
• 2 cans of tuna in oil
• 4 tbsp Greek yogurt (10% fat)
• 1 dashes Worcestershire sauce
• 2 bunch spring onions
• 2 tbsp mayonnaise
• salt and pepper
• ½ bunch flat-leaf parsley
• 1 tsp capers
• ½ tsp vinegar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Slice the eggs. Drain the tuna, but don’t over-dry it, as no more oil will be added. Thinly slice the spring onions and finely chop the parsley; add both. Add the capers or simply omit them. Mix the yogurt with the mayonnaise, spices, vinegar, and Worcestershire sauce. Spread everything over the egg and tuna mixture and stir gently to prevent it from becoming mush. Tip: Leftover chicken also works well instead of the tuna.