Tuna veggie salad

When the hot summer days arrive and the garden is full of vegetables, it’s time for this quick and filling salad! A simple lunch, prepared from the vegetables you have, canned tuna and a couple of boiled eggs.

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Tuna veggie salad

Courses: Salads, Savory

Difficulty: Beginner Prep Time 20 min Total Time 20 mins

Servings: 6

Best Season: Summer

Ingredients

Servings

• 1 cup grated cheese
• 2 cans tuna
• 1 cup toasted bread cubes
• ¹⁄₂ cup salted soft cheese (feta)
• 2 cups grated carrots
• 1 larger grated cucumber
• Green salad
• 3 tablespoons Greek yogurt
• 3 tablespoons mayonnaise
• 6 hard boiled eggs
• salt
• pepper

Instructions

1. • Wash, clean and grate all vegetables
   • Toast the bread cubes in a little fat or use ready-made croutons
   • Boil the eggs and cool
   
2. • Drain the tuna
   • Stir in Greek yogurt and mayonnaise, season to taste
   • On a large plate or several smaller ones, if you arrange separate portions, arrange the vegetables in the order as you like, sprinkle with grated cheese, slice eggs, add feta and bread cubes
   
3. • Finally, pour the prepared topping of mayonnaise and yogurt
   • Refrigerate before serving