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Spicy Tuna Salad

A delicious and creamy tuna salad made with eggs and fresh basil. Serve the tuna salad for lunch with some lettuce or top it with pita bread.

  • 4 servings


  • 1 Can Of Tuna In Water
  • 2 Hard Boiled Eggs
  • 1 Chopped White Onion
  • 2 Small Crushed Garlic Cloves
  • 50 g Chopped Fresh Basil Leaves
  • 2½ tsp Freshly Squeezed Lemon Juice
  • 150 ml Natural Yogurt
  • tsp Coarse Salt
  • Freshly Ground Pepper
  • 400 g Iceberg Lettuce Torn Into Rough Pieces
  • 4 Cherry Tomatoes Cut Into Quarters
  • 2 Pickled Cucumbers Cut Into Think Strips
  • 100 g Toasted Country Stale Bread In Very Thin Slices
  • Coarsely Ground Pepper


Step 1

Drain the water from the can. Peel the slightly cooled boiled eggs and cut them into pieces.

Step 2

Mix the eggs in with the tuna, the onion and the other ingredients. Store the tuna salad in the refrigerator for at least ½ hour, remember to cover it. Season to taste.

Step 3

Place a layer of iceberg lettuce shreds on a platter. Form 10 eggs of tuna salad and place them onto the lettuce - form the eggs with 2 tablespoons dipped in water.

Step 4

Garnish with cherry tomatoes, pickled cucumbers and coarsely ground pepper.