in Recipes

tuna salad

updated

Spread the love

Ingredients for 4 servings:

  • 120 ml germ oil or sunflower oil
  • 40 ml vinegar, (Rr
  • 80 ml condensed milk
  • 40 ml tomato ketchup
  • 2 tsp mustard
  • 4 tsp sugar
  • 2 tsp salt
  • 2 eggs, hard-boiled
  • ½ head of iceberg lettuce
  • 1 can tuna in oil
  • 1 can corn (approx. 140g drained weight)
  • 1 m.-sized onion(s)
  • 6 cherry tomatoes
  • 1 tbsp parsley, finely chopped

Instructions

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

Iceberg lettuce with tuna and egg

Blend the oil, vinegar, condensed milk, tomato ketchup, mustard, sugar, and salt in a blender until smooth. Slice the iceberg lettuce. Dice the eggs. Drain the corn and tuna. Combine all ingredients in a bowl and gradually mix with the dressing. You don’t need to use all of it—it’s up to your taste! Slice the onion into thin rings and halve the cherry tomatoes. Garnish the salad with this and sprinkle with chopped parsley.

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.

Cream cheese and garlic dip with sun-dried tomatoes

Ham pasta with egg, onion and cheese