Tuna Salad with Corn, Tomatoes and Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans tuna, in sunflower oil
- 2 cans corn
- 2 large tomato (s)
- 3 egg (s)
- 150 g cheese (Gouda)
For the dressing:
- 100 g sour cream
- 0.5 teaspoon ½ basil
- 0.5 teaspoon ½ marjoram
- 0.5 teaspoon ½ herbs Provence
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the eggs hard and rinse under cold water. Drain the tuna while collecting the oil in a cup, then place the tuna in the salad bowl and chop it up there. Drain the corn as well and add the juice to the oil. Cut the cheese, tomatoes and eggs into bite-sized pieces. Mix the corn, cheese, tomatoes and eggs with the tuna.
- For the dressing, mix the sour cream with the tuna oil and corn juice and season with the spices to taste, then pour over the salad.
- The salad is ready to serve after 15 minutes in the refrigerator. The longer you let it steep, the tastier it will be.
- Fresh baguette tastes best with it.
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