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Tuna salad with cucumber and egg


  • 200 g canned tuna
  • bulb purple
  • 1 tbsp vinegar
  • 1 pc medium-sized cucumber
  • 2 pcs eggs
  • 10-12 pcs olives
  • 4-5 pcs cherry tomatoes
  • salt pepper
  • olive oil


  • Cut the bulb into half-circles. Pour vinegar, diluted in half with boiled water. Leave for half an hour.
  • Tune a tuna by a fork, cut olives in circles and cucumbers in thin slices.
  • Boil the eggs abruptly. Stir the protein with a straw, and crush the yolk.
  • Cut cherry tomatoes by quarter.
  • Combine all products, salt, add pepper. Stir, sprinkle with olive oil.