Coloured layered salad with turkey breast and tuna sauce

Name: Coloured layered salad with turkey breast and tuna sauce
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 5 Eggs (size M); 400 g Leeks (leek); 5 Tomatoes; 1/2 Cucumber; 1 (approx. 500 g) Iceberg lettuce; 300 g smoked turkey in one piece; 1 tin(s) (200 g; part weight 150 g) Tuna in its own juice; 1 glass (250 ml) Yoghurt salad cream (25 % fat); 1 TABLESPOON Lemon juice; 100 g Schmand; 1 Garlic clove; 2 TABLESPOONS Capers; 7-10 Tbsp Slices of egg, tomato and parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

5 Eggs (size M)
400 g Leeks (leek)
5 Tomatoes
1/2 Cucumber
1 (approx. 500 g) Iceberg lettuce
300 g smoked turkey in one piece
1 tin(s) (200 g; part weight 150 g) Tuna in its own juice
1 glass (250 ml) Yoghurt salad cream (25 % fat)
1 TABLESPOON Lemon juice
100 g Schmand
1 Garlic clove
2 TABLESPOONS Capers
7-10 Tbsp Slices of egg, tomato and parsley

Directions

1
Boil the eggs in boiling water for about 10 minutes until hard, rinse, peel and slice them. Clean, wash and cut leek into rings and blanch in boiling water for 1-2 minutes. Drain on a sieve. Wash tomatoes and cucumber and cut into slices. Clean, wash and cut lettuce into strips. Cut turkey breast into strips. Peel garlic.
2
Drain tuna and put it in a bowl. Add salad cream, lemon juice, garlic and sour cream. Puree everything, fold in capers. Season to taste with salt and pepper. Place the salad ingredients in a glass bowl. Add the tuna sauce. Garnish with slices of egg, tomato and parsley
3
Per portion (with 10 people) approx. 920 kJ/220 kcal. E 16 g/ F 14 g/ KH 6 g. Per portion (with 8 people) approx. 1130 kJ/ 270 kcal. E 20 g/ F 17 g/ KH 8 g