John Myers
Tuna Salad with Egg
The perfect tuna salad with egg recipe with a picture and simple step-by-step instructions.
- 2 Cans Tuna fillet without oil – drained weight 150g each
- 2 Onions
- 1 small box Peas and carrots
- 1 tube Delekatess Mayonnaise
- 1 few Cherry tomatoes
- 2 M Free range eggs
- 3 tbsp Old master vinegar
- 1 tbsp Walnut oil
- Salt
- Pepper from the grinder
- First, boil the eggs in plenty of water for 8-10 minutes, quench and let them cool … then peel and cut into wedges with an egg cutter …
- Drain the tuna and pluck it with a fork … Peel the onions and cut into fine cubes …. Drain the peas and carrots …. Wash the tomatoes and quarter them …
- Put the tuna, onions, peas and carrots in a bowl …. add mayonnaise, vinegar, oil …. season with salt and pepper ….. mix everything well …. and let it steep a little. …. garnish with the egg wedges and tomato quarters ….. sprinkle with salt and pepper …. ready …. with fresh bread or pretzels …
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