Tuna and egg salad
Prep:
10 mins
Cook:
10 mins
This tuna and egg salad has a real kick.
4 eggs,
400g (1 tin) tuna, drained
Handful of lettuce leaves
3 tomatoes, quartered
Half cucumber, sliced
1 small onion, finely sliced
1 tsp sweet chilli sauce (optional)
1 tsp chilli flakes
Cook your eggs in a pot of boiling water for 10 minutes until hard boiled. Remove and leave to cool.
While the eggs are cooling down, pour your tuna into a bowl and drain off the juice. You can mash it up if you want.
Arrange the lettuce onto four plates and layer with the tomatoes, cucumber, onion and tuna.
Once the eggs are cool, slightly crack the shell and peel it off the egg. Cut into quarters.
Place the quartered eggs onto the plate and garnish with the sweet chilli sauce (if using) and chilli flakes.
Serve with crusty bread.
Serves
4
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Eggs, Fish
Recipe Type
Healthy, Quick Meals, Salads
Level of Difficulty
Easy
