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
Ingredients
- 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
Method
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.
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Spicy Tuna Salad