Try a light summer tuna and egg vegetable salad. The salad is very quick to prepare, and there are a lot of benefits from it.
It is necessary
- - 80 gr. canned tuna;
- - 1 egg;
- - 1 small cucumber;
- - 5-7 cherry tomatoes;
- - 2-3 leaves of any salad;
- - green onions;
- - 2 tbsp. tablespoons of olive oil;
- - 1 tablespoon of lemon juice;
- - 1 teaspoon of mustard.
- - 1/2 teaspoon of sesame seeds;
- - 1/2 teaspoon of sugar;
- - freshly ground black pepper;
- - salt.
Instructions
Step 1
Open the jar of canned tuna and drain all the liquid. Disassemble the fish itself with a fork into small pieces.
Step 2
Wash the tomatoes, dry them. Cut each tomato into 2 halves.
Step 3
Wash the cucumber, wipe it dry and cut into slices, then cut them in half. Cut the green onions into small pieces.
Step 4
Rinse the lettuce leaves and use your hands to scoop out any shape and size pieces.
Step 5
Place the egg in boiling water and cook in a bag. In order for the egg to boil properly, it must be kept in water for 4 minutes from the moment it boils. Before throwing an egg into the water, salt it. As soon as the egg is cooked, transfer it to cold water, peel and cut into 2 halves.
Step 6
Preparing the dressing. Combine salt, freshly ground pepper, lemon juice, sugar and mustard in a bowl. To this add sesame seeds, olive oil and stir.
Step 7
Combine the ingredients in a salad bowl: tomatoes, cucumbers, green onions and lettuce. Top with tuna slices and egg halves. Drizzle the freshly prepared dressing over the salad before serving.
