This is one of the classic salads with tuna and eggs, but if you’re not a tuna lover, chicken is always a great choice.
Red chicory is a crunchy leafy salad that is also used to prepare risotto, and is perhaps less appealing to many because of its characteristic bitter taste. Like other salads, it is low in calories, namely 100 g of chicory contains 13 kcal, which makes it a great choice for those who suffer from extra pounds. Chicory is rich in vitamin C and vitamin A, and in smaller quantities it contains a number of minerals such as calcium, phosphorus, iron, potassium and magnesium.
Not to mention the healing properties of chives, it was recommended by Charlemagne in the 9th century because of its healing properties. It is rich in vitamins and minerals, and along with other herbs it is used to reduce blood pressure, detoxify the body and improve digestion. You can use it to prepare and decorate salads, meat dishes, frittatas or as a spice for pasta dishes, but it is recommended to add it at the end of cooking because it will not lose its delicate aroma.
If you like, you can season the salad with a balsamic vinegar topping that gives meat dishes and salads a unique taste. We chose cherry tomatoes because they are sweeter and more pronounced in taste and look very nice, but you can use other types of tomatoes, but prefer smaller sizes because usually larger tomatoes are a better choice for preparing sauces, rather than salads.
15 min, 4 persons
Ingredients
- 400 g of tuna
- 500 g cherry tomatoes
- 1 red onion (red onion)
- 4 eggs
- 100 g of black olives
- a small head of lettuce
- a small head of red chicory
- 2 tablespoons chopped chives
- olive oil
- salt and pepper
Preparation
Put the eggs in a bowl of water and wait for it to boil; when the water boils turn off and leave the eggs in the water for 10 minutes.
Put them in cold water for a few minutes, then clean them and cut into quarters.
Wash the lettuce and chicory well and cut them into smaller pieces.
In a large bowl, place the washed and already dried lettuce and chicory leaves.
Wash the tomatoes, cut them in half and place in a bowl.
Cut the red onion into thin strips and add it to the bowl.
Place the olives whole or sliced, as desired.
Add tuna and chives and season with olive oil, salt and pepper.
Good apetite!
* Retrieved from https://www.noninazdravakuhinja.com/recept/salata-od-tunjevine/