Tuna salad

Tuna salad

Our tuna salad is prepared like grandma’s classic with egg and corn. It’s light but still filling – we’ll show you here how you can easily make this delicious salad with tomatoes yourself!

INGREDIENTS

2 eggs (size M)
2 cans of tuna in its own juice (drained weight approx. 150 g each)
1 can of corn (drained weight approx. 285 g each)
2 red onions
1 clove of garlic
150 g cherry tomatoes
1 red bell pepper (approx. 300 g each)
1 yellow bell pepper (approx. 300 g each)
a few sprigs of parsley
3 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp water
1 tsp sugar
salt
freshly ground pepper

PREPARATION

1. For the tuna salad, boil the eggs in boiling water for approx. 10 minutes, drain, rinse in cold water and peel. Drain the tuna and corn. Peel the onions and garlic and cut into fine cubes.

2. Wash and drain the cherry tomatoes, bell peppers and parsley.  Quarter the cherry tomatoes, remove the seeds from the peppers and dice them. Pick off the parsley leaves and cut into fine strips.

3. In a large bowl, mix the olive oil with the white wine vinegar, water, sugar and the garlic and onion cubes. Add the tuna with corn, cherry tomatoes, peppers and parsley and mix with the vinaigrette.

4. Season the tuna salad with salt and pepper to taste. Cut the eggs into 4 wedges, spread them on the salad and serve with toasted white bread if desired. Enjoy your meal!