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🍽️ Tuna salad with chopped eggs

255 kcal · 30 min · 4 servings

Ingredients

• 1 head lettuce
• 1 bunch spring onions
• 8 cherry tomatoes
• 195 g tuna in its own juice (drained weight; can)
• 2 hard-boiled eggs
• 6 tbsp white wine vinegar
• 2 tsp mustard
• salt
• pepper from the mill
• 1 pinch raw cane sugar
• 6 tbsp olive oil

Instructions

1. 1. Wash the salad thoroughly.
2. 2. Spin the salad dry.
3. 3. Cut the salad into bite-sized pieces.
4. 4. Clean the spring onions.
5. 5. Wash the spring onions.
6. 6. Slice the spring onions into fine rings.
7. 7. Wash the tomatoes.
8. 8. Cut the tomatoes into quarters.
9. 9. Drain the tuna can contents.
10. 10. Roughly shred the tuna.
11. 11. Peel the boiled eggs.
12. 12. Cut the eggs into small cubes.
13. 13. Whisk the vinegar with the mustard.
14. 14. Add salt, pepper, and sugar.
15. 15. Stir the oil into the mixture.
16. 16. Taste the dressing.
17. 17. Arrange the tuna salad on plates.
18. 18. Drizzle the salad with the sauce.

Nutrition per serving

• kcal: 255
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 7 g