in Recipes

Tuna and egg salad

updated

Spread the love

Ingredients for 6 servings:

  • 4 eggs
  • 4 tomatoes
  • 2 bell peppers
  • 1 onion(s)
  • 200 g peas, frozen
  • 2 cans of tuna
  • 2 tsp mustard
  • 2 tbsp vinegar
  • 3 tbsp, leveled oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Hard-boil the eggs and slice them. Slice the onions into thin rings. Briefly blanch the peas in salted water until al dente. Dice the tomatoes and bell peppers. Drain and chop the tuna. Place everything in a bowl. Combine the mustard, vinegar, and oil, pour over the salad, and season with salt and pepper. Garnish with the egg slices and onion rings.

Facebook Comments

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.

Fish soup very tasty, very simple

Fruity chicken salad