Tuna pea egg and peking cabbage salad

2 servings
20 min

How to make a salad with tuna peas egg and Peking cabbage? Prepare all the products that are listed in the recipe. The first step is to boil the eggs. To do this, place them in a saucepan, fill with cold water and put on the stove. After boiling, reduce the heat to moderate and cook the eggs until tender (9-12 minutes). Drain the hot water and cool the eggs.

The recipe uses Chinese cabbage, but I took Iceberg. You can take any salad or tender cabbage. Remove the external spoiled sheets from it and rinse the head. Dry the salad with paper wipes to remove excess water. Cut the cabbage into thick strips and send to a salad bowl.

Rinse and dry the cucumbers. If cucumbers have a rough peel, then it should be cut off. Cut the cucumbers into thin circles or semicircles as you like. Send to the salad leaves.

Slightly remember the canned tuna with a fork to make medium-sized pieces. Put the fish in the salad bowl in the next layer.

Peel the onion from the husks, rinse and thinly cut into semicircles or feathers. Red or white salad onions are great. Shallots can also be used.

Drain the liquid from the canned peas. Put the peas in the salad. You can take fresh or frozen peas instead of canned peas.

Cut the eggs into medium-sized cubes. In order for the salad to look more appetising and beautiful on the table, I chopped one egg with cubes, and cut the second into wedges. Send the egg to a salad bowl.

Pour olive or vegetable refined oil over the salad. I had tuna in the oil, so I used the remaining oil from the jar for the salad. Rinse the greens, dry and finely chop. Dill or parsley is good for lettuce. Salt the finished dish to taste, pepper and add your favorite seasonings if desired. I used ground red paprika and a pinch of dry thyme. If desired, drizzle the salad with squeezed lemon juice.

Salad is ready, you can serve! Mix all the components well before use.