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Salads
Tuna, Egg and Tomato Salad
A light and healthy tuna and fresh vegetable salad, perfect for a well-balanced lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Boil the eggs—chicken or quail. Let them cool, then peel. Cut chicken eggs into quarters, quail eggs in half.
2
Wash the lettuce and tomatoes, and dry them with a towel. Cut regular tomatoes into wedges, and cherry tomatoes in half. Remove the stems.
3
Finely chop the chives. Slice the red or yellow onion into thin half-rings.
4
Arrange the lettuce leaves on a plate, top with the tuna (flaked with a fork), and then the tomatoes. Season with salt and pepper, and drizzle with oil. Sprinkle with the onion.
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