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Tuna and egg salad
Canned tuna and egg are a classic salad combination and the sliced onion adds crunch. Use water-packed tuna, if preferred.
Ready in 30 minutes
Ingredients
- 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
- herb vinaigrette
- 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
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Preparation method
Prep: 30 minutesCook 1¼ cups frozen peas in 150 ml vegetable stock. Drain and place in a bowl. Cut 1 medium white onion into small cubes. Drain 1 large can (425 g) water-packed tuna and flake finely. Add onion, tuna and 2 teaspoons small capers to peas. * To make dressing, stir 4 tablespoons mayonnaise and 3 tablespoons yoghurt until smooth. Season with salt, white pepper, 1 teaspoon dried Italian herbs and 1 to 2 tablespoons lemon juice. Mix dressing into salad. Arrange salad in small bowls or pile onto slices of pumpernickel bread.
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