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Healthy Eating = Healthy Living

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Tuna salad in 3 versions

Number of servings: 6

Ingredients

  • Napa cabbage - 1 pieces
  • Tuna in brine - 1 cans
  • Red bell pepper - 1/2 pieces
  • Corn - 1 cans
  • Canned pineapple - 4 slices
  • Pickles - 4 pieces
  • Pickled cucumbers - 2 pieces
  • Linseed - 2 pinches
  • Oregano - 2 pinches
  • Basil - 2 pinches
  • Dill - 2 pinches
  • Greek yogurt - 4 spoons
  • Horseradish mustard - 1 teaspoons
  • Eggs - 2 pieces

Cooking instructions

  • Cook hard-boiled eggs.
  • Cut all the vegetables and pineapple.
  • Mix napa cabbage with drained tuna and pickles.
  • Divide into 3 parts:
    • To the 1st part add bell pepper, linseed, rapeseed oil, lemon juice or balsamic vinegar, and oregano.
    • To the 2nd part add corn, pineapple, and basil.
    • To the 3rd part add corn, pickled cucumbers, bell pepper, eggs, linseed, Greek yogurt, dill, and mustard.
  • Serve on the leaves of cabbage.

Tuna salad in 3 versionsTuna salad in 3 versionsTuna salad in 3 versionsTuna salad in 3 versions