Print

Tuna salad in Petah

Print Recipe

Ingredients

Scale
  • 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

Instructions

  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.

Find it online: https://legenrecipes.com/recipe/tuna-salad-in-petah/