Low-Carb Egg and Tuna Salad
This layered tuna salad with crunchy pickles, lettuce, tomatoes, and eggs is a satisfying snack or breakfast and can also be served as a light dinner.
Ingredients
- 160 g canned tuna fish (we used tuna in oil, however, tuna in brine will do just as well)
- 4 hard boiled eggs
- 2 large pickles (or 4 smaller ones)
- 1 medium-sized tomato
- 4 tablespoon mayonnaise
- 1 tablespoon sour cream (optional)
- salt and pepper to taste (feel free to add lemon pepper as well)
- a couple of lettuce leaves
- some fresh dills
Instructions
Do the preparation work
- Cut the pickles and tomatoes finely, and chop the onion and dills. Prepare the hard-boiled eggs and grate them once they're ready. We left one egg ungrated for decoration.In a small bowl, combine mayonnaise and sour cream, which will be the sauce for the salad.
Layer the salad
- Take a medium-sized bowl (preferably a transparent one to make the layers visible). Start layering the salad in the following order (from the bottom up):torn lettuce leavestomatoes (season with salt)mayonnaise saucepicklesonionmayonnaise saucetuna (season with salt and pepper)mayonnaise saucegrated eggschopped dills and egg slices for decoration
Notes
- Fresh cucumber can be used instead of pickles for a milder taste. However, in that case, the salad would need to be consumed as soon as possible to avoid the salad getting watery.
- To add extra spiciness, season the sauce with mustard and horse radish.
- Feel free to season the tuna layer with lemon peppers.
