Tuna fish salad (old roman style)

Name: Tuna fish salad (old roman style)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g fresh tuna fillet; 2 Eggs (size M); 1/2 bunch Parsley; 6 dried dates; 8 TABLESPOONS Oil; 3-4 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g fresh tuna fillet
2 Eggs (size M)
1/2 bunch Parsley
6 dried dates
8 TABLESPOONS Oil
3-4 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the fish, dab dry. Let the fish simmer in boiling water for about 20 minutes. Take the fish out and let it cool down. Meanwhile, boil eggs in boiling water for about 10 minutes until hard. Quench cold and peel. Halve the eggs, remove the yolks from the halves and chop
2
Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Remove seeds from dates and chop finely. Mix dates, parsley, egg yolks, oil and lemon juice, season with salt and pepper. Dice tuna, mix with sauce and serve