Tuna and poached Egg Salad Recipe
I want to treat You to my husband’s favorite salad, which he can eat at any time of the day or night. Here, tuna, pickled onions, peppers, cucumbers, tomatoes are appetitively combined and all your favorite poached eggs are crowned, which additionally serve as a sauce.
Servings
1
Cook Time
30minutes
Servings
1
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the onion into half rings and pour the marinade of water, vinegar, salt and sugar for 20 minutes.
  2. We cook poached eggs. Salt the water, add a few drops of vinegar to soften the water and put it on the fire. When bubbles begin to form on the bottom, but the water is not boiling yet, stir it in a circle, pour the egg into the formed funnel and cook over low heat for 3-4 minutes. Remove the egg with a slotted spoon from the boiling water and put it in ice water to stop the cooking process.
  3. Pepper, tomato and cucumber cut into small slices.
  4. Put lettuce leaves on a plate, tomatoes, cucumbers, bell peppers, tuna and pickled onions on it. Sprinkle all over with soy sauce. Next, put the poached eggs and serve to the table.
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