1/2 iceberg lettuce (shredded)
1 tin of tuna (drained)
2 stalks of celery (diced)
2 hard boiled eggs (sliced)
1 small carrot (grated)
salt and pepper
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Tuna and Egg Salad
(serves 2-3)
Ingredients
Method
Mix the tuna, celery and 1/2 of the grated carrot together in a bowl. Display the shredded lettuce on each plate, then spoon the tuna mix in the centre. Next place the sliced egg at the side of the tuna, sprinkle over the remaining grated carrot. Add salt and pepper to taste. Enjoy with either crusty bed or serve as a side dish.
Thank you to Carole for this recipe.