I want to treat you to my husband's favorite salad, which he can eat at any time of the day or night. Tuna, pickled onions, peppers, cucumbers, tomatoes are appetizingly combined here, and your favorite poached eggs, which additionally serve as a sauce, crown the dish.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 50 gram Onion
- 50 gram Bulgarian pepper
- 70 gram Tuna (canned)
- 70 gram Tomato
- 1 bunch Lettuce leaves
- 2 pieces Egg
- 1 tablepsoon Soy sauce
- 100 ml Water
- 1/4 teaspoons Salt
- 1 teaspoon Sugar
- 1 tablespoon Vinegar
Ingredients
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Instructions
- Cut the onion into half rings and pour the marinade of water, vinegar, salt and sugar for 20 minutes.
- We cook poached eggs. Add salt to the water, add a few drops of vinegar to soften the water, and put it on the fire. When bubbles begin to form at the bottom, but the water does not boil yet, stir it in a circle, pour the egg into the resulting funnel and cook on low heat for 3-4 minutes. Remove the egg with a slotted spoon from boiling water and dip it into ice water to stop the cooking process.
- Pepper, tomato and cucumber cut into small slices.
- Put lettuce leaves on a plate, tomatoes, cucumbers, bell peppers, tuna and pickled onions on them. Sprinkle everything with soy sauce. Next, lay out the poached eggs and serve to the table.
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