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Chef's salad with tuna

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Ingredients for 4 servings:

  • 300 g corn, from the can
  • 2 cans of tuna (185 g each)
  • 1 head of lettuce
  • salt and pepper
  • 1 bunch of radishes
  • 1 bunch of chives
  • 150 g yogurt
  • 1 tsp mustard, sweet
  • 1 pinch(s) of sugar
  • 4 eggs, hard-boiled

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the corn and tuna thoroughly, then shred the tuna with a fork. Trim and wash the lettuce, spin dry, and tear into bite-sized pieces. Trim, wash, and slice the radishes. Rinse the chives thoroughly, shake dry, and cut into rings. Mix the yogurt with the mustard. Season with sugar, salt, and pepper. Stir in half of the chives. Arrange the lettuce, radishes, tuna, and corn on 4 plates. Peel and quarter the eggs, and place them on the salad. Drizzle with the yogurt dressing and sprinkle with the remaining chives.

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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.

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Chef's salad with tuna