Tuna and egg salad

Ingredients for 2 servings:

• 1 can tuna, in oil or in its own juice
• 4 eggs
• 1 onion(s)
• 1 tsp clarified butter
• 200 g mayonnaise
• 1 tbsp parsley
• 1 tbsp chives
• 1 tsp, leveled salt
• n. B. Pfeffer
• 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Boil the eggs hard. In the meantime, finely dice an onion and gently fry it in a frying pan in a little clarified butter until translucent (the cubes shouldn’t turn brown). Chop the tuna in a bowl, dice the eggs in an egg slicer, and add it to the tuna. Add the diced onion, mayonnaise, parsley, and chives, mix, and season with salt, pepper, and a pinch of sugar. We especially like this salad with my own mayonnaise (Odinette’s quick, especially delicious mayonnaise).