Tuna and Egg Salad
Canned Tuna and eggs are a classic salad combination. Adding sliced onion adds the crunch.
Servings: 4 people
Equipment
- Serving bowl, mixing jar
Ingredients
- 2 medium Eggs Hard Boiled
- 2 medium Capsicums - Red Diced
- 50 grams Green Olives Halved
- 1 large Onions - White Cut into Rings
- 1 small Lettuce - Butterhead
- 1 425g can Tuna ( in oil or water) drained
- sprigs Fresh Oregano for garnish
- Vinaigrette - Herb see under dressings
Instructions
- Separate the lettuce leaves and use them to line the serving plate.
- Place the sliced eggs, diced capsicums, halved olives and onion rings on the lettuce leaves.
- Flake the Tuna into chunks and add to salad.
- Drizzle the vinaigrette over the salad. Garnish with the oregano sprigs.
