Salad with canned tuna and quail eggs

Excellent variation on the theme of the Provencal salad Nicoise. The salad is prepared very easily, and most importantly quickly, quail eggs and cherry tomatoes can be easily replaced with chicken and ordinary tomatoes. Lettuce leaves can also be chosen according to your taste. It is very tasty, fresh and such a salad can even replace a light dinner or complement it pleasantly!

Irisha

Recipe author

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Composition / ingredients

servings:

Lettuce (1 medium bunch of any lettuce)

Cherry tomatoes

Canned tuna

100

Quail eggs

Onion (half of a medium bulb or 1 small one)

0.5

Olive oil

White wine vinegar

Salt

to taste

Sugar

to taste

Ground hot pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 55 % 12 g

Carbohydrates 9 % 2 g

148 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 min

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To prepare the salad, prepare all the ingredients, send the quail eggs to cook (3 minutes of boiling will be enough), wash the cherry and lettuce leaves, and peel the onion. To begin with, we will prepare a sauce with olive oil, wine vinegar (it can be replaced with lemon juice, other vinegar or not added at all), salt, sugar and freshly ground hot pepper, adjust everything to your taste. Mix the sauce well. Half of the onion is thinly cut into half rings and sent to our sauce to marinate. Boiled quail eggs are cleaned and cut into halves, also made with cherry. Lettuce leaves are dried on a napkin from moisture and cut arbitrarily. Lettuce leaves are watered with our dressing (in the one that just marinated onions), mix well. Put the lettuce leaves on a plate, put our cherry tomatoes and eggs on top, add the crumbled tuna and onion, and you can also pour the rest of the sauce on top (if they remain). Our salad is ready, bon appetit!!!