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Salat med tun, æg og rejer - Nem forret i fad med tun, æg og rejer
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Tuna, Egg and Prawn Salad - Starter Served in a Dish

Recipe for an easy and tasty starter served in a dish - tuna, egg and prawn salad with the most delicious red dressing.
As a starter it serves 8-10 people - serve with bread.
As a lunch it serves 6-7 people - serve with bread.
Course Lunch, Starter
Cuisine Danish
Nøgleord breakfast with eggs, Easy starter, Garlic prawns, Starter for a crowd, Starter in a dish, Tuna
Total Time 20 minutes
Servings 8 people
Calories 311kcal

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

Instructions

  • 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

Calories: 311kcal | Carbohydrates: 8g | Protein: 25g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 263mg | Sodium: 370mg | Potassium: 470mg | Fiber: 2g | Sugar: 5g | Vitamin A: 678IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 2mg