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Egg and tuna salad with peppers

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Ingredients for 1 servings:

  • 1 medium-sized red bell pepper(s)
  • 1 small onion(s)
  • 1 can tuna in its own juice
  • 2 m.-sized eggs
  • 1 shot of balsamic vinegar, red
  • 150 g natural yogurt (0.1% fat), mild
  • some mustard
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely chop the onion and bell pepper. Mix with the drained tuna in a bowl. Hard-boil the eggs. Chop the egg whites and add them to the bowl. For the dressing, mash the egg yolks with a fork and mix with the yogurt. Add balsamic vinegar and mustard, if desired, and mix well. Add the dressing to the other ingredients and mix well. Season with salt and pepper, if desired.

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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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