Colorful Tuna Salad
- 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 peppers
- 1 tablespoon chopped parsley
- 2 slices Toast (crusts removed and finely diced)
- 2 tablespoons butter
For the croutons, fry the bread cubes until crispy in some butter. Drain on kitchen towels and lightly season with salt.
Peel the eggs and cut into quarters.
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.
Rinse and trim the lettuce, shake dry and tear into bite-sized pieces.
For the dressing, mix the oil, vinegar, parsley and mayonnaise and season with salt and pepper.
Mix the salad ingredients together and drizzle with the dressing. Serve garnished with croutons and egg pieces.