Avocado and tuna salad with corn salad

Name: Avocado and tuna salad with corn salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Eggs; 1 red chillies; 1 Garlic clove; 4 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil; 2 can(s) (210 ml each) Tuna fish natural; 300 g Lamb's lettuce; 1 (approx. 475 g) small head iceberg lettuce; 4 Tomatoes (about 80 g each); 2 Avocado (about 300 g each); 1 (approx. 80 g) red onion

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Eggs
1 red chillies
1 Garlic clove
4 TABLESPOONS Lime juice
7-10 Tbsp Salt
7-10 Tbsp Sugar
3 TABLESPOONS Oil
2 can(s) (210 ml each) Tuna fish natural
300 g Lamb's lettuce
1 (approx. 475 g) small head iceberg lettuce
4 Tomatoes (about 80 g each)
2 Avocado (about 300 g each)
1 (approx. 80 g) red onion

Directions

1
Cook the eggs in boiling water for about 10 minutes. In the meantime, halve the chilli pepper, remove seeds and chop finely. Peel garlic and chop finely. Mix 3 tablespoons lime juice, garlic and chilli.
2
Season with salt and sugar. Whip the oil drop by drop. Drain the eggs, rinse with cold water, peel and quarter them lengthwise. Drain the tuna. Clean, wash and spin-dry lamb's lettuce.
3
Remove outer iceberg lettuce leaves and cut lettuce into slices. Wash, clean and slice the tomatoes. Cut avocado in half, remove stone. Halve halves again and remove flesh from skin.
4
Cut the avocado quarter into slices and sprinkle with 1 tablespoon lime juice. Peel onion and slice thinly. Mix tuna, lamb's lettuce, iceberg lettuce, eggs, tomatoes, avocado and onion.
5
Drizzle with the vinaigrette. Arrange salad on plates. Serve with baguette.