Tuna Salad with Egg

Ingredients

• 1 iceberg lettuce
• 400 g boiled potatoes
• 4 boiled eggs
• 200 g peas (frozen)
• 2 Spring Onions
• 250 g tuna (canned in own juice)
• 2 tbsp mayonnaise
• 2 tbsp yogurt
• 2 tbsp white wine vinegar
• Salt
• black pepper (ground)

Instructions

1. 1.

   Wash, trim and cut the lettuce into strips. Peel and dice the potatoes. Peel the eggs and slice them. Blanch the peas briefly in salted water, shock in ice water, then drain. Wash and ring-cut the spring onions. Drain the tuna and flake it.

2. 2.

   Combine all ingredients loosely and divide among four plates. For the dressing whisk mayonnaise with yogurt, white wine vinegar and 1–2 tbsp water; season with salt and pepper. Drizzle over the salad and serve.