Egg salad with tuna and potatoes

Recipe from Lily Moore

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Cooking time: 40 min

Servings 4

This egg and tuna salad is very nutritious and contains a lot of protein due to these two ingredients. The broth super-charges the dressing nutritionally and gives it a rich flavor, that will make everything taste even better.

Potatoes

26,4 oz.
Canned tuna

17,6 oz.
Yolks

4 pcs.
Vegetable broth

3,2 fl. oz.
Capers

4 tbsp.
Radicchio

1 head
Green onions

1 bunch
Lemon (squeezed)

1 pc.
Olive oil

4,6 fl. oz.
Salt

1 pinch
Vinegar

1 tbsp.
Pepper

1 pinch

Calories

703 kcal
Protein

40.39 g
Fat

46.01 g
Carbohydrates

34.80 g

Wash the potatoes and boil in a pot of salted water for about 25 minutes. Drain the tuna and mix with egg yolks, 4 tablespoons of broth, 3 tablespoons of vinegar, capers and lemon juice. Then puree everything and add the oil. Now add pepper and salt.
Peel the potatoes and cut them lengthwise. Wash and cut the radicchio. Wash the green onions and cut it into the rings.
Mix all the ingredients with the dressing. Finally, heat the remaining broth and pour over the salad.