Avocado salad with tuna and egg

Name: Avocado salad with tuna and egg
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Eggs; 2 tin(s) (115 g each) Tuna fish natural; 2 red onions; 2 Tomatoes; 2 ripe avocados (about 300 g each); 2 TABLESPOONS Lemon juice; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 1 Garlic clove

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Eggs
2 tin(s) (115 g each) Tuna fish natural
2 red onions
2 Tomatoes
2 ripe avocados (about 300 g each)
2 TABLESPOONS Lemon juice
2 TABLESPOONS White wine vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
1 Garlic clove

Directions

1
Boil the eggs in 5-6 minutes until they are waxy. Drain tuna and pluck. Peel and finely dice onions. Wash, halve and thinly slice the tomatoes.
2
Cut avocados in half lengthwise and stone them. Carefully remove the flesh from the skins, put the skins aside. Cut the flesh into small pieces. Mix immediately with lemon juice.
3
Quench the eggs, peel them and let them cool down. Mix vinegar, salt, pepper and 1 pinch of sugar, fold in oil. Peel garlic, chop very finely and stir in. Mix avocado, tomatoes, tuna, onions and vinaigrette.
4
Spread the lettuce in the avocado shells, add the rest of the lettuce if necessary. First cut the eggs into slices, then halve them and arrange on the salad. White bread tastes good with it.