Summary

Ingredients

• 2 egg (s)
• 2 cans tuna, natural
• 2 onions)
• 2 avocado (s), ripe
• 2 tablespoon lemon juice
• 2 tablespoon balsamic vinegar, white
• 3 tablespoon olive oil
• 1 clove garlic
• 2 tomato (s)

Print Recipe Pin Recipe

Instructions

1. Cook the eggs for approx. 5-6 minutes until they are waxy. Peel the eggs and let them cool.
2. Drain and tear the tuna. Dice the onions very finely. Halve the tomato and cut into very thin slices.
3. Halve the avocados lengthways and remove the stone. Remove the pulp with a spoon. Cut the avocado meat into small pieces. Mix immediately with the lemon juice, otherwise the avocado will turn brown.
4. Mix together vinegar, salt, pepper and a pinch of sugar and then whip in the oil vigorously. Chop the garlic very finely or press through and stir in. Mix the avocado, tomatoes, tuna, onions and vinaigrette together.
5. Arrange the salad and spread the sliced eggs over it.
6. As a starter it makes 4 servings, as a light main course for the summer 2 servings.