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–+ servings

Tuna and egg salad

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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 cans tuna, in oil or water
  • 1 can sweet corn
  • 2 salad tomatoes
  • 2 eggs, medium size
  • 5.30 oz (150 gr) mized lettuce
  • Olive oil, to taste
  • Balsamic vinegar, to taste

Method
 

  1. Place a small pot with water on the stove and bring it to a boil. Open the tuna and corn cans and drain the liquid.
  2. Once the water is ready, add in the eggs and cook for 10 to 12 minutes until they are ready (the egg yolk must be cooked).
  3. Cut each tomato into 8 same-size slices. Place the lettuces in two salad plates.
  4. When the eggs are ready, carefully peel the shells and cut them into wedges or small cubes.
  5. To each salad plate add hald of the corn, tuna, tomato and egg, season with some salt and pepper and drizzle some olive oil and balsanic vinegar on top.

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