Tuna salad and potted eggs
Ingredients
- salad dressing
- 1/2 cup lime juice
- 2 tbsp. mayonnaise
- 1/2 cup extra virgin olive oil
- salad
- 80 g arugula
- 170 g tuna
- 2 eggs
- 3 celery stems
- 1 green onion optional
- salt
- fresh parsley
- 2 tbsp. pistachios
Instructions
- Cook the eggs 10 minutes
- Cut celery into thin slices and green onions
- mix the ingredients of the sauce
- take a glass jar with a large opening. Add sauce, then celery, green onions, arugula, eggs, pisctaches and parsley
