Tuna and poached egg salad
Description
A simple dish to prepare. Serve the tuna and poached egg salad with a glass of chilled sparkling white wine — this duo will be perfect for a romantic lunch or dinner. Tomatoes can easily be replaced with fresh cucumbers or bell peppers. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Line the cups with plastic wrap and grease the inside with vegetable oil. Break 1 chicken egg into each cup.
- 3
Step 3
Salt each egg and carefully tie the edges of the film.
- 4
Step 4
Bring water to a boil in a saucepan and lower the pouches with eggs into it. Boil for 1 minute.
- 5
Step 5
Wash the lettuce leaves, shake off excess moisture, and place them on a plate.
- 6
Step 6
Rinse the tomatoes in water, cut off the green stems, slice them into rings, and place them on lettuce leaves.
- 7
Step 7
Open the can of canned tuna and place its contents on a plate.
- 8
Step 8
Carefully remove the poached eggs from the water, discard the membrane, and place them on a plate. Add mayonnaise of any fat content and sauce.
- 9
Step 9
Season the dish with salt and pepper, garnish with fresh herbs, and serve.