Salad of tuna

Salad of tuna and eggs

recipes for salads

Cooking time: 20 min.
Energy value: 167 kcal
Designed for 4 courses

160 grams of salad leaves mixture
3 cherry tomatoes
4 anchovy fillets in oil
20 g capers
12 sun-dried tomatoes in oil
1 can of canned in tuna fish oil
4 steep eggs
1 red onion
1 branch of parsley, basil, dill
2 feathers of green onions
10 ml of wine vinegar
salt pepper
olive oil

1. Mix in a large bowl of salad leaves, parsley leaves, basil and dill, chopped onions of onions.
Cherry tomatoes cut into four pieces and mix with salad.
2. Eggs should be cut into large pieces. Grind the anchovies and dried tomatoes, chop the capers and mix with the salad.
Sprinkle with wine vinegar.
Try the taste and, if necessary, podsolit and pepper.
3. Tuna parse into small pieces.
Cut the red onions into rings.
Add to the salad and stir.
Salad dressing with olive oil.

 

Salad of tuna

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