Tuna and sun-dried tomato salad
Description
The salad is quick and easy to prepare. You can serve this flavorful salad with croutons, toasts, or breadsticks if you'd like a more filling dish. To always be ready to make it, stock up on canned tuna and sun-dried tomatoes at the supermarket and keep them in the fridge—now you'll be prepared even for unexpected guests. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Boil the chicken eggs in advance for 12-15 minutes and cool them in water.
- 2
Step 2
Rinse the leafy lettuce in water, lightly dry with a paper towel, and place on a plate.
- 3
Step 3
Peel the chicken eggs, rinse them in water, and cut into quarters. Place them on lettuce leaves.
- 4
Step 4
Open the can and carefully place the tuna on the lettuce leaves between the sliced eggs. You can use either fish pieces or flakes in oil. Do not discard the oil; pour it over the salad at the end.
- 5
Step 5
Place the dried tomatoes on the salad in any arrangement.
- 6
Step 6
Rinse and chop the green onions, or any other fresh herbs, and sprinkle the chopped herbs over the salad. Season with salt to taste and drizzle with the oil left in the tuna can.
- 7
Step 7
Serve the dish immediately after preparation, and you can complement the salad with croutons or toast.