Egg Salad with Tuna
Canned tuna and egg are a classic salad combination and the sliced onion adds crunch. Use water-packed tuna, if preferred.
12 people made this
2 medium eggs, hard–boiled
2 medium red capsicums
50g stuffed green olives
1 large onion
1 small head butter lettuce
1 large can (425g) tuna in oil, drained
few sprigs oregano, for garnish
4 tablespoons olive oil
3 tablespoons sherry vinegar
1 clove garlic, crushed
salt and freshly ground black pepper
1 tablespoon each chopped fresh thyme, oregano and flat–leaf parsley
- Peel hard–boiled eggs and slice into rounds. Dice capsicums. Slice olives. Cut onion into thin rings. Separate lettuce leaves and use to line serving plates.
- Arrange eggs, capsicums, onion rings and olives on lettuce leaves. Flake tuna into chunks and add to salad.
- To make herb vinaigrette, whisk oil, vinegar, garlic and salt and pepper to taste. Stir in chopped herbs.
- Drizzle vinaigrette over salad. Garnish salad with oregano sprigs.
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