Tuna, Leek and Alfalfa Sprouts Salad

2 servings

20 minutes

Tuna salad with leeks and alfalfa sprouts is a light and sophisticated dish of European cuisine that combines freshness and rich flavors. Alfalfa sprouts add tenderness and a crunchy texture to the salad, while leeks provide a subtle sharpness. Quail eggs bring softness, and gherkins add a piquant note. Canned tuna in its own juice makes the salad hearty, while lemon mayonnaise highlights its flavor with a light tanginess. This salad is perfect for a light dinner or as an appetizer on a festive table. With its wealth of beneficial elements, it not only delights the taste buds but also benefits the body. The history of such salads is rooted in European gastronomic traditions where fresh and nutritious ingredients are valued for their harmonious combination and natural taste.

Energy value per serving

• Calories: 232.8
• Proteins: 18.8g
• Fats: 15.3g
• Carbohydrates: 5.2g

Ingredients

• Leek: 50 g
• Gherkins: 2 pc
• Lemon mayonnaise: 2 tbsp
• Canned tuna in its own juice: 1 jar
• Quail egg: 3 pc
• Alfalfa sprouts: 100 g

Cooking steps

1. Boil the quail eggs until cooked and cut them into quarters.

   Required ingredients:

   • Quail egg: 3 pieces

2. Drain the water from the tuna and rinse the alfalfa sprouts in cool water.

   Required ingredients:

   • Canned tuna in its own juice: 1 jar
   • Alfalfa sprouts: 100 g

3. Slice the leek into small half-rings and chop the gherkins finely.

   Required ingredients:

   • Leek: 50 g
   • Gherkins: 2 pieces

4. Mix all prepared ingredients and season to taste.

   Required ingredients:

   • Lemon mayonnaise: 2 tablespoons