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🍽️ Colorful Tuna and Egg Potato Salad

385 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 1 large beefsteak tomato
• 2 white onions
• 200 g firm-boiling sweet potatoes
• 1 can tuna
• 3 eggs
• fresh mint sprig
• 2 tbsp chopped flat-leaf parsley
• Peperoni (green, pickled to taste)
• 3 tbsp olive oil
• 1 tbsp lemon juice
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the seeds from the bell peppers.
3. 3. Cut the bell peppers into large pieces.
4. 4. Wash the potatoes.
5. 5. Peel the potatoes.
6. 6. Boil the potatoes in water.
7. 7. Cut the boiled potatoes into bite-sized pieces.
8. 8. Peel the onions.
9. 9. Halve the onions.
10. 10. Cut the onion halves into quarters.
11. 11. Wash the tomato.
12. 12. Cut the tomato into small cubes.
13. 13. Place all prepared ingredients into a large salad bowl.
14. 14. Boil the eggs until hard-boiled.
15. 15. Cool the boiled eggs under cold water.
16. 16. Peel the cooled eggs.
17. 17. Halve the peeled eggs.
18. 18. Open the can of tuna.
19. 19. Drain the water from the tuna can.
20. 20. Break the tuna into small pieces.
21. 21. Add the tuna to the vegetables in the bowl.
22. 22. Add the halved eggs to the bowl as well.
23. 23. Add the peppers to the bowl.
24. 24. Add the chopped parsley to the bowl.
25. 25. Mix the olive oil with the lemon juice.
26. 26. Season the dressing with salt and pepper.
27. 27. Stir the dressing well.
28. 28. Drizzle the dressing over the salad.
29. 29. Garnish the salad with mint leaves.

Nutrition per serving

• kcal: 385
• Protein: 29 g · Fett/Fat: 18 g · Carbs: 32 g