in Recipes

tuna salad

updated

Spread the love

Ingredients for 2 servings:

  • 150 g tuna in its own juice
  • 50 g kidney beans
  • 50 g corn
  • 50 g bell pepper(s)
  • 30 g spring onions
  • 1 egg(s), hard-boiled
  • 1 pinch(s) of oregano

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Weigh the corn and kidney beans and rinse them in a sieve. Also weigh and rinse the bell peppers and spring onions. Dice the bell peppers. Peel and finely chop the egg. Finely slice the spring onions and place everything in a bowl. Add the tuna and its juices and mix well. Let it sit in the refrigerator overnight, but at least 3 hours.

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.

Gluten-free baking peas

Austrian linseed oil potatoes