Tuna and Egg Salad
2 servings
15 minutes
Tuna and egg salad is a light yet nutritious dish from European cuisine. Its history is linked to a love for simple and hearty salads, perfect for a quick lunch or dinner. Refreshing cucumbers combine with the tenderness of tuna, the spiciness of green onions, and the softness of boiled eggs. Arugula adds a slight bitterness to the dish, creating a balance of flavors. Dressed with mayonnaise, this salad becomes rich and harmonious. It is ideal as a standalone dish or as part of a festive table. It can be served with crispy toasts or fresh bread to highlight its delicate texture and rich taste.
1
Boil 2 eggs hard.
- Chicken egg: 2 pieces
2
Place the eggs under running cold water for 2 minutes.
3
Clean the eggs.
4
Chop the arugula finely and place it in a bowl.
- Rocket (arugula): 1 bunch
5
Place the hand-picked salad leaves on top.
- Mixed salad leaves: 1 bunch
6
Cut the cucumbers into small pieces and add them to the salad.
- Cucumbers: 2 pieces
7
Add tuna.
- Canned tuna in brine: 135 g
8
Chop the eggs finely.
- Chicken egg: 2 pieces
9
Salt the eggs.
- Sea salt: to taste
10
Add eggs to the salad. Finely chop the onion and add it to the other ingredients.
- Chicken egg: 2 pieces
- Spring onion: 1 bunch
11
Add mayonnaise.
- Mayonnaise: 3 tablespoons
12
Mix thoroughly and serve.
