Tuna Salad with Gherkins, Capers & Hard-Boiled Eggs

Name: Tuna Salad with Gherkins, Capers & Hard-Boiled Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 320 g Tuna (tinned); 4 Eggs; 16 Gherkin slices; 1 Cucumbers; 16 Tomatoes (cherry); 4 tbsp Capers; 100 g Mixed salad leaves; 2 tbsp Mustard (Dijon); 2 tbsp Balsamic vinegar; 4 tbsp Olive oil; Salt; Black pepper; 2 tbsp Linseeds

Bookmark

Prep Time 15

Cook Time 10

Total Time 25

Servings 4 people

Keyword gluten free, lactose free, spring recipe, summer recipe

Ingredients

320 g Tuna (tinned)
4 Eggs
16 Gherkin slices
1 Cucumbers
16 Tomatoes (cherry)
4 tbsp Capers
100 g Mixed salad leaves
2 tbsp Mustard (Dijon)
2 tbsp Balsamic vinegar
4 tbsp Olive oil
Salt
Black pepper

Optional:

2 tbsp Linseeds

Instructions

Place eggs in boiling water and cook for 9–10 minutes until hard-boiled. Cool under cold water, peel, and slice into halves or quarters.
In a small bowl, whisk together Dijon mustard, balsamic vinegar, and olive oil until emulsified.
Slice the cucumber and half the cherry tomatoes.
In a large bowl or serving platter, arrange mixed salad leaves. Top with cucumber slices, cherry tomatoes, gherkin slices, capers, and tuna (flaked). Sprinkle with linseeds. Add the hard-boiled eggs last for visual appeal.
Drizzle the mustard dressing over the salad just before serving.