Salad with cabbage, tomatoes, and tuna
Description
Minimum effort — excellent result. If you're using canned tuna in oil, use the liquid drained from the can to make the salad dressing. This salad can be served individually in glasses for each guest or presented on a shared platter. Can be served immediately.
Instructions
- 1
Step 1
Prepare the ingredients listed for making the salad. Boil the eggs soft-boiled for 4-5 minutes, then transfer them into cold water. After cooling, peel the eggs.
- 2
Step 2
Separate the cabbage into leaves, rinse well under running water, and dry with a kitchen towel. Cut the white juicy inner part of the cabbage leaves into pieces of random size—strips or cubes. Tear the ruffled edges of the leaves by hand into pieces of irregular shape. Slice the red onion into rings. Halve or quarter the cherry tomatoes and boiled eggs.
- 3
Step 3
Open the can of tuna and drain the liquid (oil) through a sieve.
- 4
Step 4
For the dressing, combine lime juice, oil, Dijon mustard, salt, and ground black pepper. You can do this in a small jar to easily mix the dressing ingredients into an emulsion by shaking.
- 5
Step 5
Prepare a flat dish for assembling the salad. Place the prepared leaves of Chinese cabbage and rings of red onion on it.
- 6
Step 6
Place pieces of canned tuna, boiled egg slices, cherry tomatoes, olives, and chopped parsley over the cabbage leaves. Dress the salad just before serving.
- 7
Step 7
A salad made from a variety of colorful ingredients stimulates the appetite. It's ready to serve!
- 8
Step 8
A tasty and healthy salad without adding mayonnaise. Eat healthy and delicious!