Egg salad with tuna and avocado
2 servings
10 minutes
This salad is a true gastronomic revelation, combining the rich flavors of tuna, the creaminess of avocado, and the spicy notes of seasonings. Inspired by modern healthy eating trends, it blends nutritious ingredients with exquisite texture. Eggs intertwining with the aromas of ucho-suneli, parmesan, and dried onion give the salad a special tenderness. Sun-dried tomatoes add a light tang that highlights the richness of tuna's flavor. Olive oil ties all elements together to create harmony while sesame adds a subtle nutty note. This salad is perfect as a light dinner or as a base for a hearty lunch, providing a sense of freshness and nourishment. It’s best served immediately after preparation to preserve its full flavor palette.
1
Place the tuna in a deep bowl, add dried onion and chili.
- Canned tuna: 160 g
- Onion powder: 1 teaspoon
- Chili powder: 0.5 teaspoon
2
Boil the eggs hard.
- Chicken egg: 1 piece
- Quail egg: 4 pieces
3
Cut the avocado into small cubes and sprinkle with salt.
- Avocado: 350 g
- Sea salt: to taste
4
Chop the garlic coarsely.
- Garlic: 2 pieces
5
Combine avocado, tuna, and garlic.
- Avocado: 350 g
- Canned tuna: 160 g
- Garlic: 2 pieces
6
Add ucho-suneli.
- Blue fenugreek (utskho-suneli): 0.5 teaspoon
7
Then add cheese.
- Grated Parmesan cheese: 2 tablespoons
8
Add finely chopped sun-dried tomatoes.
- Sun-dried tomatoes: 2 pieces
9
Fill with olive oil and mix.
- Sea salt: to taste
- Ground black pepper: to taste
10
Sprinkle with sesame.
- Sesame seeds: 1 tablespoon
11
Chop the eggs finely, add to the salad, and season with salt and pepper to taste.
- Chicken egg: 1 piece
- Quail egg: 4 pieces
- Sea salt: to taste
- Ground black pepper: to taste
12
Mix and serve.
