Tuna salad with eggs and basil
2 servings
15 minutes
Tuna salad with eggs and basil is a simple yet elegant dish of European cuisine that combines fresh and rich flavors. Tuna adds softness and richness to the salad, eggs add tenderness, and fresh basil fills it with the aroma of Mediterranean herbs. Lettuce leaves and napa cabbage create a crunchy texture, while olive oil and tuna juice serve as the perfect dressing, enhancing the flavor of each ingredient. The light spiciness of black and chili pepper adds zest to the dish. This salad is perfect for both a light dinner and a festive table, complementing main dishes with its freshness and refined taste.
1
Boil the eggs hard. Then cool them down.
- Chicken egg: 4 pieces
2
Chop the salad coarsely.
- Frisee lettuce: 100 g
3
Chop the Beijing cabbage finely.
- Napa cabbage (pak choi type): 70 g
4
Season with olive oil.
- Olive oil: 6 tablespoons
5
Add tuna to the salad.
- Canned tuna: 200 g
6
Season with black pepper.
- Ground black pepper: 0.5 teaspoon
7
Chop the eggs and add them to the salad.
- Chicken egg: 4 pieces
8
Season with chili pepper and salt.
- Chili powder: to taste
- Salt: to taste
9
Dress the salad with tuna juice.
- Canned tuna: 200 g
10
Add basil. If the leaves are large, chop them finely first.
- Green basil: 1 sprig
11
Serve without mixing.
