Tuna Egg Salad

Ingredients

5 Pieces of Tuna Fish
3 Medium Sized Carrots, Boiled
2 Medium Sized Potatoes, Boiled
2 Eggs, Boiled
1/2 Piece Lime
1 Medium Sized Tomato
Oregano for garnishing
Salt as per taste
Egg Garlic Mayonnaise
preferably the entire small bowl or as per your requirement.

Servings / Time

6 Servings / 1 Hour

Preparation

1. Boil potatoes and carrots, unpeeled and simultaneously, separately boil the eggs. Once boiled allow to cool, Peel off the potatoes and carrots, deshell the eggs, then cut potatoes, carrots and egss into small cubes.

2. Take a Vessel, add the fish and add a half cup of water, 1/4 tsp of salt and boil the fish on medium flame till the water has dried up and fish is soft or tender. Once boiled allow to cool and take off the bones from the fish. Shred the fish in a bowl.

3. Take a bowl, add the shredded fish, squeeze 1/2 piece of lime onto the shredded fish and mix well.

4. Now add the carrots, potatoes, and eggs into the above mixture of the shredded fish.

5. Add Egg Garlic Mayonnaise to the mixture of potatoes, carrots, eggs and fish and mix well, add 1/2 Tsp salt to taste.

6. Mix the ingredients thoroughly well in the bowl, then cut slice of tomato and add to the salad.

7. Garnish with some oregano powder. Serve Cold.

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