Crispy salad with tuna

Name: Crispy salad with tuna
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp salt, white pepper; 2-3 Eggs; 4 medium-sized tomatoes; 250 g Celery; 150 g short thick noodles; 7-10 Tbsp (e.g. Tortiglioni or Penne); 1 small iceberg lettuce; 1 medium onion; 1 tin(s) (185 g) Tuna pieces in vegetable oil; 3 TSP Capers (glass); 1 TABLESPOON Lemon juice; 150 g Skimmed milk yoghurt; 3-4 Tbsp Salad Mayonnaise

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp salt, white pepper
2-3 Eggs
4 medium-sized tomatoes
250 g Celery
150 g short thick noodles
7-10 Tbsp (e.g. Tortiglioni or Penne)
1 small iceberg lettuce
1 medium onion
1 tin(s) (185 g) Tuna pieces in vegetable oil
3 TSP Capers (glass)
1 TABLESPOON Lemon juice
150 g Skimmed milk yoghurt
3-4 Tbsp Salad Mayonnaise

Directions

1
For the pasta, boil 1 l salted water. Boil the eggs hard for about 10 minutes. Clean, wash and slice the tomatoes and celery. Cook the noodles for about 8 minutes
2
In the meantime clean and wash the iceberg lettuce. Eighths and cut into strips. Peel and chop the onion. Quench eggs, peel. Drain noodles. Let both cool down
3
Drain the tuna. Puree 2/3 tuna, onion, 2 tsp. capers and lemon juice. Stir in yoghurt and mayonnaise. Season to taste. Pluck the remaining tuna into pieces
4
Mix with iceberg lettuce, tomatoes, celery, pasta, 1 teaspoon capers and salad dressing in a large bowl. Cut the eggs into slices and carefully fold in