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Tuna salad with egg and tahini sauce

July 2, 2018|
Olga Ocwieja
| 0 Comments
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baking breakfast cheese delicious eggs flour fruits lunch lunch-box meat milk party potatoes rice salad savory sweets tasty vegetables vegetarian вегетарианские вегетарианские блюда вегетарианство вкусно выпечка говядина десерт завтрак закуска картофель ланч-бокс лук молоко мука мучные изделия мясо обед овощи праздник рис салат сладкое сыр тесто яйца
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baking breakfast cheese delicious eggs flour fruits lunch lunch-box meat milk party potatoes rice salad savory sweets tasty vegetables vegetarian вегетарианские вегетарианские блюда вегетарианство вкусно выпечка говядина десерт завтрак закуска картофель ланч-бокс лук молоко мука мучные изделия мясо обед овощи праздник рис салат сладкое сыр тесто яйца

Continuing my gluten-free meal plan, I cooked for myself substantial portion of tuna salad for lunch. It has everything I need to give my body the power and strength for the rest of the day, till dinner.


Tuna salad with egg and tahini sauce


Ingredients:

  • 1/2 jar of white beans
  • 3 dried tomatoes in oil
  • 100 g canned tuna
  • 1/2 shallot
  • 1 egg, 6-minutes cooked
  • 1 tsp dried fried onions
  • A few sprigs of dill

Sauce:

  • 1 tbsp tahini paste
  • 25 ml of cold water
  • 1 tsp of olive oil
  • 1/2 tsp grain mustard
  • Salt

Cooking method:

  1. Wash the beans in a colander under running water. Boil the egg for exactly 6 minutes and put in ice water to stop the cooking process.
  2. Cut sun-dried tomatoes into thin strips.
  3. Mash tuna with a fork.
  4. Chop the onions.
  5. For the sauce, in a small jar mix tahini, water, olive oil, mustard and salt.
  6. Using the culinary ring, combine the salad, putting the ingredients in layers: beans, dried tomatoes, canned tuna, shallots, sauce, dried onions, dill, egg. Before serving remove the ring.

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beans eggs gluten free lunch salad tahini tuna без глютена обед салат тахини фасоль яйца

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