This lovely dish is made up of crisp iceberg lettuce, cucumber, tuna, egg and prawns – all served in a dish with the most delicious red dressing.
Tuna, egg and prawn salad, – so simple and so good. It is ideal when you need a starter for a crowd, and just as good on a buffet table, at a potluck or as a light lunch for several people.
You can serve it in a dish as you see it in the photo, or plate it up individually in bowls.
I like to make 1 1/2 times the dressing so there is extra on the side for anyone who prefers it that way. I love dressing myself, so my plate is swimming in red dressing 😉
Serve it with freshly baked baguettes and ice-cold butter – and I’m right back in my childhood.
Easy starter for a crowd – Tuna, egg and prawn salad served in a dish
“The green salad of my childhood” is what I’m almost tempted to call it, because we had this dish very often when I was a child.
It was the whole family’s favourite, and it was often on the table when we had guests.
The dressing and the way the salad is layered are exactly how my mother always made it – and I still love it.
In my school days, whenever there was a shared meal for children and parents, this was always the dish we brought along, and as I remember it, it was always the first dish to be emptied.
And even now in adult life, this salad remains a timeless favourite. It also makes a perfect lunch, served with freshly baked bread.
Tuna, Egg and Prawn Salad – Starter Served in a Dish
Ingredients
Tuna, egg and prawn salad
- 1 iceberg lettuce
- 1 1/2 cucumber
- 3 tins tuna
- 400 g prawns cooked and peeled
- 8 eggs
- 1 lemon juice only
- Salt and pepper
Red dressing
- 300 ml crème fraîche
- 100 ml mayonnaise
- 2 cloves garlic grated or crushed
- 2 tbsp tomato ketchup
- 1 tsp yellow mustard mild
- 1/2 tsp sweet paprika
- 1/2 tsp onion powder
- Salt and pepper
To serve
- 1 lemon cut into wedges
- Micro greens, cress, dill or similar
- Freshly ground pepper
- Bread, to serve
Method
- Bring a pan of water to the boil. Turn the heat down to medium once the water is boiling, lower in the eggs and cook for about 9 minutes, depending on size.The eggs should be hard-boiled.Rinse in plenty of cold water, peel, let them cool slightly and cut into round slices with an egg slicer.
- Drain the prawns and tuna.Check the prawns for any small bits of shell and pat them dry with a little kitchen paper.
- Flake the tuna and stir it together with the juice of a lemon, then season with salt and pepper.
- Finely shred the iceberg lettuce and cut the cucumber into small dice.
- Mix the ingredients for the dressing and season to taste with salt and pepper
- Spread the lettuce over the base of a dish and lay the tuna on top in an even layer.
- Pour the dressing over. I love dressing and use all of it, but hold some back if you think it is too much.
- Now arrange the prawns, eggs and cucumber in stripes on top of the tuna.Do as in the photo, or mix them together if you prefer.
- Top with lemon wedges, freshly ground pepper and plenty of micro greens, dill, cress or similar.
Nutrition
Premium
Virkelig god, og ikke mindst dressingen
Hej Mona
Hvor er det bare dejligt at høre – tusind tak for din søde besked:)
Rigtig god påske:)
Warm wishes, Dianna
Kan man lave den dagen før?
Hej Mette
Ja sagtens:) Bare sørg for at dræne tunen godt – og dup salaten tør:)
Warm wishes, Dianna
Så lækkert og frisk
Hej Susanne
Åhhhhh takfor din søde besked, hvor er det dejligt at høre 🙂
Warm wishes, Dianna
Vi elsker den herhjemme❤️
Hejsa
Det gør mig så glad at høre – tusind tak 🙂
Warm wishes, Dianna
Så lækkert
Hejsa
Hvor er det dejligt at høre, tak fordi du skriver det 🙂
Warm wishes, Dianna
Kan man godt lave det om formiddagen hvis det skal bruges om aften som forret ?
Hej Daisy
Ja sagtens – ude problemer 🙂
Warm wishes, Dianna
Super lækker g god weekend
Tusind tak, det er jeg virkelig glad for at høre 🙂
Warm wishes, Dianna
Smager så godt , super
Tusind tak Eva 🙂
Smager så skønt 🙂
Tusind tak Gitte – hvor er du sød at skrive det 🙂
Warm wishes, Dianna