Salad with tuna and corn

Salad with tuna and corn


  • 200g canned tuna in oil
  • 200g of canned young corn
  • 2 eggs
  • 50g long rice
  • 50g low-fat mayonnaise
  • 1 package of rye bread
  • greens-assorted
  • salt

Method of preparation

  • Washed long rice to cook. Boiled eggs to clear from scorec, chop finely diced.
  • Pull the tuna from the oil and easily mash it with a fork. Any greens you prefer cut or small tear. Mix all ingredients in a deep bowl or salad bowl. If desired, it needs more salt.
  • Pour the croutons at the end so that they are not getting soft.
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