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Healthy Eating = Healthy Living
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.
- Olga -