Colorful Tuna Salad

Colorful Tuna Salad
30 min.


for 4 servings
2 cans Tuna (in its own juice, about 160 grams)
4 Tomatoes
½ Batavia lettuce
200 grams black Olives
2 Scallions
2 hard-boiled Eggs
1 tablespoon Olive oil
1 tablespoon Wine vinegar
3 tablespoons Mayonnaise
freshly ground Pepper
1 tablespoon chopped Parsley
2 slices Toast (crusts removed and finely diced)
2 tablespoons Butter
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Preparation steps

Step 1/6

For the croutons, fry the bread cubes until crispy in some butter. Drain on kitchen towels and lightly season with salt.

Step 2/6

Peel the eggs and cut into quarters.

Step 3/6

Drain the tuna and break apart. Peel the scallions and cut into thick rings. Rinse the tomatoes, cut in half, remove the seeds and cut into small cubes.

Step 4/6

Rinse and trim the lettuce, shake dry and tear into bite-sized pieces.

Step 5/6

For the dressing, mix the oil, vinegar, parsley and mayonnaise and season with salt and pepper.

Step 6/6

Mix the salad ingredients together and drizzle with the dressing. Serve garnished with croutons and egg pieces.