Egg salad with tuna sauce

Name: Egg salad with tuna sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 Eggs (size M); 1 (approx. 125 g) Turkey escalope; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Cucumber; 1 small, red pepper; 1 Spring onion; 1 (56 g stripping) small tin tuna fillets natural; 25 g mayonnaise; 1 TABLESPOON Capers; 1 TABLESPOON Lemon juice; 30 g creamy milk yoghurt; 2 small leaves romaine lettuce; 7-10 Tbsp Caper apples and lemon

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 Eggs (size M)
1 (approx. 125 g) Turkey escalope
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Cucumber
1 small, red pepper
1 Spring onion
1 (56 g stripping) small tin tuna fillets natural
25 g mayonnaise
1 TABLESPOON Capers
1 TABLESPOON Lemon juice
30 g creamy milk yoghurt
2 small leaves romaine lettuce
7-10 Tbsp Caper apples and lemon

Directions

1
Light the eggs, put them in boiling water and cook for 10 minutes. Quench eggs under cold water and let them cool down. Cut turkey escalope into strips. Heat the oil in a small pan and fry the meat for about 3 minutes, turning it until golden brown.
2
Season with salt and pepper and remove from the pan. Wash the cucumber, cut it diagonally into slices and halve them lengthwise. Clean, wash and cut the bell peppers into pieces. Leek onion clean, wash and cut into fine slices.
3
For the sauce, place the tuna, mayonnaise, capers and lemon juice in a tall mixing bowl and puree with a chopping stick. Stir in yoghurt and season with salt and pepper. Peel eggs, cut into six and mix with cucumber, paprika, spring onions and turkey strips.
4
Wash the lettuce leaves, drain and place in a deep bowl. Arrange the lettuce on top and pour the tuna sauce over it. Sprinkle with coarsely ground pepper and serve garnished with a caper apple and lemon.