Tuna salad in Petah

Tuna salad in Petah
Cooking time
15 mins
Easy Recipes
4 people

Tuna salad in Petah

The salad, served in pitch is a great chance to wash ten times less than tableware or not to spend money on a huge number of disposable plates and forks. We suggest you prepare your tuna salad, because, however much we may say that the best fish is a sausage that we so love to put in salads such as Olivier, all IMI deeply convinced that the fish is better, more useful anyway.


Tuna salad in Petah


  • 1 can (250 g) tuna in its own juice
  • 2 eggs
  • 1 avocado
  • 1 large very ripe tomato
  • a handful of sprouts of watercress or radish
  • 1 tbsp lemon juice
  • 1 tbsp thick natural yogurt
  • salt
  • 2 pita for submission


  1. Eggs hard boil, 10 minutes, pour over cold water, clean and cool.
  2. Clean the avocado from the skin, remove the bone, cut the flesh into cubes and drizzle with lemon juice.
  3. From cans of tuna, drain the liquid and mash the pulp with a fork.
  4. Tomatoes scald with boiling water, remove skin and seeds and cut the flesh into cubes, also chop the eggs. Mix all ingredients together, season with salt.
  5. Add the lettuce sprouts, watercress or radishes, season with yogurt.
  6. Warm pita in the toaster or in the oven, cut in half and the halves nafarshiruyte salad.

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