Pp salad with canned tuna

3 servings
15 min

How to make PP tuna salad? Prepare the products. Take tuna in your own juice, not in oil. With this, we will reduce the calorie content of the salad. Boil the eggs beforehand and cool. Instead of cherry, you can take large tomatoes, then they will need 2 pieces. Pre-wash the vegetables. Take mustards not spicy, but one that is tasty to eat. I took it with grains.

Roll the tuna on a sieve to glass the liquid.

Rinse the lettuce leaves well under running water, then place them on a paper towel. Wet the leaves on all sides - excess moisture will quickly make them lethargic and chewy.

If you have large tomatoes, then cut them into wedges, cherry enough cut into halves.

Cut off the tips of the cucumber and cut it into wedges.

Peel and slice the onions into thin half rings.

Cut the eggs into quarters.

Take a plate. Tear the salad leaves on it. It is important to do this with your hands, and not cut with a knife, because from contact with metal, the salad will oxidize and curl faster. Place the tuna on the salad leaves, breaking it into small pieces with your hands.

Add the tomatoes, cucumber and half-rings of onion on top, having previously taken them into smaller pieces.

Top with quarters of eggs.

Prepare the dressing. Pour olive oil into a small cup, pour lemon juice into it, put a spoon of mustard. Mix all the ingredients well with a spoon.

Lightly salt the salad. Consider that tuna is salty enough. Pour the salad over the dressing and serve immediately on the table. Salads with herbs should not be kept dressed for a long time - vegetables give juice, greens get wet and become unappetizing. If you plan to make a salad in advance, then season and salt it just before serving.