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Barbara Pohozoff
Tuna salad with garlic coriander dressing
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Ingredients
Directions
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Boil the eggs hard in 8-10 minutes. Pour cold water over, peel them and cut into wedges.
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Mix the tuna with half of the eggs, peppers, onions, olives and corn.
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Heat the olive oil and fry the shallot and the garlic in the olive oil.
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Scoop, from the heat source, the other ingredients of the dressing through it.
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Fold the lukewarm dressing through the salad. Serve the salad in a bowl or on a dish sprinkled with the feta and garnished with the half tomatoes and the rest of the eggs.
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Tasty with Turkish bread or pita bread.
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Nutrition
395Calories
Sodium0% DV0g
Fat38% DV25g
Protein58% DV29g
Carbs4% DV12g
Fiber0% DV0g
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