Mayo-Free Tuna Salad with Avocado and Pear

An easy, tasty, and filling salad! This layered salad of tuna, eggs, and tomato gets its soft, mellow flavor from the fruit tucked inside.

Recipe author

Servings:

Avocado

Pears

Tomatoes

Chicken eggs

Canned tuna

450

Lemon juice

Pine nuts

Ground black pepper

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 12 g

Fats 32 % 7 g

Carbohydrates 14 % 3 g

104 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Gather the ingredients. Hard-boil the eggs and let them cool.
Step 2:

Peel the boiled eggs and cut them into strips or cubes. Cut one egg into wedges for garnish.
Step 3:

Pick the tuna free of any bones and flake it into small pieces.
Step 4:

Drain the tuna's liquid into a separate bowl and add a few drops of lemon juice; season with salt and pepper if you like — this will be your dressing.
Step 5:

Cut the tomato into small cubes.
Step 6:

Peel and pit the avocado and pear, cut them into small cubes, and sprinkle with lemon juice so they don't brown.
Step 7:

On a platter, layer the eggs, then the pear, then the fish. Top with a layer of avocado and tomato.
Step 8:

Drizzle with the reserved tuna dressing.
Step 9:

Scatter pine nuts over the salad. Edge it with wedges of boiled egg and tomato, and set a sprig of herbs in the center.
Step 10:

Serve the finished salad and enjoy!