Tuna salad with halved eggs, and caper vinaigrette

Name: Tuna salad with halved eggs, and caper vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Eggs (size M); 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Mustard; 1 TABLESPOON Honey; 4 TABLESPOONS Rapeseed oil; 30 g Capers; 1 (approx. 150 g) Head endive salad; 1/2 bunch Spring onions; 1 jar (180 g) Tuna

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 Eggs (size M)
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Mustard
1 TABLESPOON Honey
4 TABLESPOONS Rapeseed oil
30 g Capers
1 (approx. 150 g) Head endive salad
1/2 bunch Spring onions
1 jar (180 g) Tuna

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop to the vinaigrette. Chop half the capers and stir into the vinaigrette.
2
Clean, wash and pluck the salad into bite-sized pieces. Quench the eggs, peel and halve them. Clean, wash and thinly slice spring onions. Arrange salad, spring onions, eggs, remaining capers and tuna on plates.
3
Drizzle with vinaigrette.