Crispy tuna salad

Name: Crispy tuna salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g frozen peas; 2 Eggs (Gr. M); 1 Iceberg lettuce; 2 medium-sized tomatoes; 1 yellow pepper; 1 tin(s) (185 g) Tuna; 175 g Salad cream; 150 g Whole milk yoghurt; 3 TABLESPOONS Lemon juice; 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 1/2 bunch Chives; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g frozen peas
2 Eggs (Gr. M)
1 Iceberg lettuce
2 medium-sized tomatoes
1 yellow pepper
1 tin(s) (185 g) Tuna
175 g Salad cream
150 g Whole milk yoghurt
3 TABLESPOONS Lemon juice
7-10 Tbsp salt, white pepper
1 pinch Sugar
1/2 bunch Chives
7-10 Tbsp Parsley

Directions

1
Defrost the peas. Boil the eggs hard for about 10 minutes. Quench and let them cool down. Peel the eggs and quarter or eighth
2
Wash the salad, drain well and cut into bite-sized pieces. Clean and wash the tomatoes and peppers. Cut tomatoes into slices, peppers into rings. Drain tuna and pluck into pieces with a fork
3
Mix salad cream, yoghurt and lemon juice. Season to taste with salt, pepper and sugar. Wash the chives, cut into fine rolls and fold in
4
Mix the prepared salad ingredients with the yoghurt sauce. Arrange on a plate with the eggs. Garnish with parsley as desired
5
Drink: apple juice spritzer