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Tuna and Egg Salad

Canned Tuna and eggs are a classic salad combination. Adding sliced onion adds the crunch.
Prep Time20 minutes
Course: Salad
Cuisine: Mediterranean
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.