Читать книгу Salad boom: familiar and new salads. Book series «Gods of nutriton and cooking» - Yevgeniya Sikhimbayeva - Страница 6

Ingredients:

– 2 canned tuna in oil

– 4 eggs

– a few leaves of romaine lettuce

– 1 large tomato

– 1 cucumber

– 1/2 red onion

– 50 g pitted black olives

– 2 tbsp. l. capers

– 1 tbsp. l. Dijon mustard

– 2 tbsp. l. olive oil

Preparation:

1. Cut the tomato into slices, the cucumber into slices, and the red onion into thin half rings.

2. Take a few lettuce leaves and place on a large plate.

3. Cut canned tuna into pieces.

4. Boil hard-boiled eggs in a saucepan. Cool, peel and cut into quarters.

5. Place chopped tomato, cucumber, red onion, olives and capers on a plate. Add chopped tuna.

6. In a bowl, mix Dijon mustard and olive oil.

7. Pour the resulting sauce over the salad and garnish with quartered eggs.

Bon appetit!