Tuna and Egg Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 egg (s)
- 4 tomato (s)
- 2 bell pepper (s)
- 1 onion (s)
- 200 g peas, frozen
- 2 cans tuna
- 2 teaspoons mustard
- 2 tablespoon vinegar
- 3 tablespoon, leveled oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Hard boil eggs and cut into slices. Cut the onions into fine rings.
- Briefly blanch the peas in salted water until they are firm to the bite. Dice tomatoes and peppers, drain the tuna and cut into pieces. Put everything in a bowl.
- Mix the mustard, vinegar and oil, pour over the salad and season with salt and pepper. Garnish with the egg slices and the onion rings.
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