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🍽️ Quick Tuna and Egg Salad

430 kcal · 30 min · 4 servings

Ingredients

• tuna in its own juice 300 g
• corn from the can 200 g
• eggs 4 pcs.
• bell pepper, green 1 pcs.
• bell pepper, red 1 pcs.
• onions, red 1 pcs.
• iceberg lettuce 0.5 pcs.
• parsley, fresh 20 g
• yogurt, plain 4 tbsp
• mayonnaise 2 tbsp
• ketchup 1 tbsp
• salt pinch
• pepper, black ground pinch
• chili, ground 0.25 tsp

Instructions

1. 1. Place the tuna and corn in a sieve and let the liquid drain off.
2. 2. Bring about 1 liter of water to a boil in a pot.
3. 3. Carefully place the eggs into the boiling water and cook them for 7 minutes.
4. 4. Drain the eggs and immediately rinse them with cold water to stop the cooking process.
5. 5. Peel the cooled eggs and chop them roughly.
6. 6. Wash the bell pepper thoroughly, halve it, and remove the core and seeds.
7. 7. Cut the deseeded bell pepper into small pieces.
8. 8. Halve the onion, peel it, and dice it finely.
9. 9. Halve the iceberg lettuce, remove the hard core, and tear the leaves into bite-sized pieces.
10. 10. Wash the parsley, pat it dry, and chop the leaves finely.
11. 11. Mix yogurt, mayonnaise, and ketchup in a large bowl.
12. 12. Season the sauce with salt, pepper, and chili to your liking.
13. 13. Gently fold the bell pepper, onions, lettuce, parsley, tuna, corn, and eggs into the sauce.
14. 14. Serve the salad or transfer it into containers for on-the-go.

Nutrition per serving

• kcal: 430
• Protein: 32 g · Fett/Fat: 26 g · Carbs: 19 g