Usuba
Tuna with Corn and Egg
A simple and hearty salad with canned tuna, corn, egg, and pickles. Dressed with mayonnaise and herbs. Quick to prepare and requires no cooking of the main ingredients.
- Total
- 30 min
- Standard serving
- 275.8 g
1
Ingredients
Total 8
Instructions
- 1
Step 1
Open a can of tuna, drain the juice and mash the fish with a fork. Peel the onion and grate it on a fine grater.
Add onion to the tuna and mix.
- 2
Step 2
Boil the eggs hard-boiled. Cool them in cold water, peel off the shell and grate on a coarse grater.
- 3
Step 3
Grate the pickles on a coarse grater.
- 4
Step 4
In a large bowl, combine tuna with onion, grated eggs, cucumbers and canned corn.
Finely chop the herbs and add them to the salad together with mayonnaise.
Mix all ingredients, season to taste and serve.
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