Tuna mint salad

@AniphaeS

Published in 

RIcette workplace

 · 7 Jun 2020

Ingredients:

• 1 tuna can
• 1 cup cherry tomatoes
• 1/2 cup red onion thin
• 2 tablespoons chives, finely chopped
• 1 tablespoons olive oil
• 1 tablespoon vinegar
• Some drops of lemon juice
• Salt to taste
• Optional: fresh herb you best prefer

Instructions:

Cook the Egg:

• Crack the eggs into a bowl and beat the eggs with a fork or whisk until the yolks and whites are fully combined and the mixture is a bit frothy.
• Place a non-stick skillet on the stove over medium heat.
• Add a small amount of oil to the pan. Enough to lightly coat the bottom.
• Wait until the butter is melted and starting to bubble, or the oil is shimmering if using oil.
• Pour the beaten eggs into the skillet.
• Let them sit, undisturbed, for a few seconds until they begin to set around the edges.
• With a spatula, gently push the egg from the edges to the center.
• Continue to do this, pausing in between to let the uncooked egg flow to the edges, until the egg are mostly set but still a little runny.

Prepare the Salad

• Crumble the tuna into a bowl if it’s not already crumbled.
• Wash the cherry tomatoes and cut them in half or in 4 if you prefer
• Chopp finely the red onion and fresh mint and add to the bowl

Combine the Ingredients:

In the large bowl, combine the all the ingredients, tuma, tomatoes, mint, onion.
Drizzle with olive oil, vinegar and a pinch of salt.

Pack for the Workplace:

Transfer the salad to an airtight container. If you’re preparing this in advance, you might want to pack the dressing (olive oil and balsamic vinegar) separately and add it just before eating to keep everything fresh.
Keep the salad in the fridge until you leave for work.
Enjoy