Crunchy Tuna Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s), hard-boiled, peeled
- 1 small onion (s)
- 2 cloves garlic)
- 1 teaspoon mustard, Dijon
- 2 tablespoon vinegar, (red wine vinegar)
- salt and pepper
- 3 tablespoon olive oil
- 1 head lettuce, (endive lettuce)
- 1 stick celery
- 2 beefsteak tomato (s)
- 1 green pepper (s)
- 1 can tuna, natural
- 12 olives, black
- 6 anchovy fillet (s)
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and garlic cloves, mix with mustard, vinegar, a little salt and pepper and fold in the oil.
- Pluck the lettuce into smaller pieces, cut the celery and tomatoes into slices, and the peppers and anchovies into strips. Drain the tuna well and cut the eggs into sixths.
- Mix the vegetables, olives, anchovies, tuna and the dressing well and arrange the eggs on top.
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