Yvonne's Tuna and egg salad
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Serves 4-6. With apologies for the units.

quantity       ingredient       step
440 g       (2 cups) cooked rice (long grain, brown or white)       1
2       large stalks celery, thinly sliced       1
1       small green capsicum, cut into small dices       1
4       spring onions, thinly and diagonally sliced       1
370 g (2 cans)       tuna, drained and flaked       1
large handful       chopped dill       1
12       kalamata olives       1
3       hard-boiled eggs, roughly chopped       1
a bit       thinly sliced spring onion and dill sprigs extra, to garnish       1
      lemon wedges, to serve       1
Lemon dressing:
125 ml       extra virgin olive oil       2
1 clove       garlic, finely chopped or crushed       2
60 ml       lemon juice, freshly squeezed       2
1 splash       balsamic vinegar       2
      salt       2
      ground pepper       2


Step numbers not adjusted

  1. Mix all dressing ingredients thoroughly together. Adjust flavour, if necessary. Refrigerate.
  2. In a large bowl, mix together rice, celery, capsicum, spring onion, tuna and dill. Pour in the dressing and stir. Refrigerate for a couple of hours, to allow the flavours to develop.
  3. Just before serving, gently mix in most of the olives and 3/4 of the chopped egg. Serve in a large, shallow dish and top with remaining egg and olives. Garnish with a bit of spring onion and dill, then serve with lemon wedges.
  4. Rocket leaves and avocado can also be added.

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