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Egg and Tuna Salad

A light and summery lunch
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Recipe Details

Estimated time:
15 Clock icon

Servings: 2


 Bell peppers1/2, red, sliced
 Capers 1 Tbsp
 Hard-boiled Eggs2
 Lemon juice1 Tbsp
 Mixed salad leaves2 handfuls
 Mustard1/2 tsp, wholegrain
 Red Onions1/2, finely sliced
 Tomatoes1 large, chopped
 Tuna, canned in water1 can
 white wine vinegar2 Tbsp



Start by boiling the eggs until they are hard, about 5-7 minutes from the time the water boils. Place in cold water and peel the shells off.


Take two bowls and add a handful of salad leaves to each.


In another bowl combine the tomato, tuna, bell peppers, capers and onion and gently toss to combine.


Layer the tuna mixture over the salad leaves, and top with sliced boiled eggs.


In a jar mix together the dressing ingredients - white wine vinegar, lemon juice and mustard (you could add a little Splenda here to make a "honey mustard style" dressing if desired), and shake to combine.


Drizzle dressing over the salads only once you are ready to eat them, and give them a grind of black pepper.


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