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Mom's tuna salad with cucumber, egg, vinegar and oil

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Ingredients for 4 servings:

  • 2 cans of tuna in oil
  • 2 eggs, hard-boiled
  • 2 large gherkins
  • 1 tbsp sunflower oil
  • extra vinegar
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Drain the tuna and tear it apart slightly in a bowl. Finely dice the cucumber and stir in. Peel the eggs, dice them, and stir in. Mix well with the vinegar and oil. Finally, season with salt and pepper. Place the salad in the refrigerator for 30 minutes to marinate. Serve with baguette or ciabatta bread. If you like, you can also add a small, finely diced onion.

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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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