Fresh salad with tuna fish

Name: Fresh salad with tuna fish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 75 g frozen peas; 2 Eggs (size M); 1 (500 g) small iceberg lettuce; 2 Tomatoes; 1 small yellow pepper; 1 can(s) Tuna pieces in vegetable oil (net content 185 g, fish weight 150 g); 175 g Salad cream with 40% oil content (Miracel Whip); 150 g Whole milk yoghurt; 30 ml Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Chives; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

75 g frozen peas
2 Eggs (size M)
1 (500 g) small iceberg lettuce
2 Tomatoes
1 small yellow pepper
1 can(s) Tuna pieces in vegetable oil (net content 185 g, fish weight 150 g)
175 g Salad cream with 40% oil content (Miracel Whip)
150 g Whole milk yoghurt
30 ml Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Chives
7-10 Tbsp Parsley

Directions

1
Defrost peas at room temperature. Cook the eggs in boiling water for about 10 minutes, rinse with cold water and remove the shell. Cut eggs into slices. Wash iceberg lettuce, cut into strips and drain. Clean, wash and slice tomatoes. Clean, wash and cut the peppers into rings. Drain tuna and then pick it up with a fork.
2
Mix salad cream, yoghurt and lemon juice. Season with salt, pepper and sugar. Mix iceberg lettuce, peas, tomatoes, tuna and paprika. Place on a plate and pour the salad cream over it. Wash the chives, dab dry and cut into fine rolls. Place egg slices on the salad, sprinkle with chives and serve garnished with parsley as desired