← All recipes

🥗 Colorful Salad with Tuna and Eggs

468 kcal · 30 min · 4 servings

Ingredients

• 1 yellow bell pepper
• 1 green bell pepper
• 3 tomatoes
• 2 hard-boiled eggs
• 150 g corn (can)
• 0.5 bunch basil
• 0.5 cucumber
• 1 iceberg lettuce
• 2 onions
• 0.5 bunch dill
• 2 cans tuna (in its own juice, approx. 185 g)
• 3 tbsp mayonnaise
• 3 tbsp plain yogurt
• 1 tsp medium-hot mustard
• 1 tsp ketchup
• 1 tbsp white wine vinegar
• salt
• cayenne pepper

Instructions

1. 1. Thoroughly wash the peppers and tomatoes under running water.
2. 2. Remove the hard stem base from the tomatoes.
3. 3. Cut the tomatoes into bite-sized pieces.
4. 4. Halve the bell peppers lengthwise.
5. 5. Remove the inside of the pepper along with the seeds.
6. 6. Cut the pepper into small cubes.
7. 7. Boil the eggs until hard-boiled.
8. 8. Let the eggs cool down completely.
9. 9. Peel the cooled eggs.
10. 10. Slice the eggs into thick rounds.
11. 11. Drain the corn in a sieve.
12. 12. Wash the basil under running water.
13. 13. Shake the basil dry.
14. 14. Pluck the basil leaves from the stems.
15. 15. Chop the basil leaves coarsely.
16. 16. Peel the cucumber.
17. 17. Cut the cucumber lengthwise into quarters.
18. 18. Slice the cucumber quarters into thin rounds.
19. 19. Wash the salad leaves.
20. 20. Separate the individual salad leaves.
21. 21. Spin the salad leaves dry.
22. 22. Cut the salad leaves into narrow strips.
23. 23. Peel the onions.
24. 24. Slice the onions into rings or thin strips.
25. 25. Rinse the dill under cold water.
26. 26. Shake the dill dry.
27. 27. Finely chop the delicate dill tips.
28. 28. Drain the tuna from the can.
29. 29. Flake the tuna meat into coarse pieces using a fork.
30. 30. Whisk the mayonnaise with the yogurt.
31. 31. Stir the mustard into the mayonnaise-yogurt mixture.
32. 32. Add the ketchup to the sauce.
33. 33. Add the vinegar to the sauce.
34. 34. Whisk the sauce until smooth.
35. 35. Season the sauce with salt to your taste.
36. 36. Season the sauce with cayenne pepper to your taste.
37. 37. Toss all the prepared salad ingredients together in a large bowl.
38. 38. Divide the mixture onto small plates or bowls.
39. 39. Drizzle each portion with the prepared sauce.
40. 40. Sprinkle fresh dill over the salad.
41. 41. Serve the salad.

Nutrition per serving

• kcal: 468
• Protein: 30 g · Fett/Fat: 32 g · Carbs: 15 g