Tuna Salad with Poached Egg
Salads • Thai
Description
Bon appétit!
Ingredients
- Canned tuna in its own juice 1 can
- Iceberg Lettuce ½ bunches
- Red cocktail cherry 15 pieces
- Cucumbers 5 pieces
- Onion 1 head
- Chicken Egg 3 pieces
- Olive Oil 2 spoons
- Red Long Chili Peppers 1 tablespoon
- Balsamic Vinegar 3 spoons
- Salad Spices to taste
- Meyer Lemon Juice 2 spoons
Step-by-Step Guide
Step 1
Tear the lettuce leaves by hand. Cut the cucumbers into cubes. Halve the cherry tomatoes. Slice the onion into half-rings.
Step 2
Mix the tuna with a teaspoon of lemon juice.
Step 3
To make a poached egg, crack an egg into boiling water, cook for 2 to 4 minutes, and remove it.
Step 4
Mix balsamic vinegar with olive oil, add lemon juice and red pepper.
Step 5
Start by placing the salad on the plate, followed by the cucumbers, fish, onion, cherry tomatoes, and poached egg. Season with spices and drizzle with sauce.
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