Salad with tuna and egg
We really like this tuna and egg salad: it is quick to prepare and, at first glance, quite simple. Although the dish has its own “zest”, and not just one. First of all, it is worth noting the original sauce based on oil from a can of fish, to which mustard, lemon juice and a hard-boiled egg yolk are added. And the salad is also prepared with black olives and capers, which provide the dish with a very expressive and memorable taste. All in all, highly recommended! And be sure to let the salad “rest” a little before serving so that the ingredients are soaked in the sauce.
Ingredients
Servings 4- eggs - 6 pcs.
- tuna in oil - 1 can (approximately 230 g)
- mustard - 1–2 tsp.
- juice of 1/2 lemon
- refined vegetable oil - as needed
- pitted black olives - 10-15 pcs.
- red onion - 1 pc.
- capers - 2 tbsp. l.
- salt, freshly ground black pepper - to taste
Cooking
Step 1
Prepare salad ingredients. Boil hard-boiled eggs. To do this, wash them and put them in a saucepan. Pour in water and bring to a boil. Boil 10 minutes. Cool with running water.
Step 2
Peel the eggs, set aside one yolk. Coarsely chop the rest. Wash the can of tuna thoroughly, make a small hole in the lid and drain the oil through it into a small container.
Step 3
In a bowl, whisk the mustard with lemon juice and the reserved pounded yolk with a whisk. Then, without stopping the process, gradually add the oil from the can of fish to form an emulsion. If it is not enough, pour in the vegetable. Season the sauce with salt and pepper to taste.
Step 4
Open the can of tuna completely and put the fish out of it on a plate. Break it down into small pieces. Cut the olives into rings. Peel the onion and cut into half rings or small strips.
Step 5
Combine all prepared salad ingredients in a large bowl with capers, pour dressing over and toss. Leave for 30 minutes, then put in a salad bowl and serve.