Broccoli Egg Tuna Salad

Overview

The weather has been so hot recently, so I like to make salads. Arrange the colorful ingredients and add string-like or mesh-like salad dressing, and a plate of salad becomes a meal. When making salads in the past, the salad dressing was always mixed evenly, and every ingredient was covered in thick salad dressing, and you couldn't even tell what it was. Now, the ingredients are placed on the plate in an orderly or chaotic manner. After squeezing on the sauce, they look at each other across the sauce. They clearly know what they are eating, and their appearance is more artistic. Light green broccoli sauce, cherry radish with white heart and red edges, egg slices with yellow heart and white edges, pink fish meat, dark green broccoli, such colorful but not messy colors will make you want to eat them. With fish, eggs and vegetables, a salad like this can enrich your dining table and your mood without eating anything else~~

Tags

• cold dishes
• afternoon tea
• summer recipes
• dinner
• students
• alkaline surface
• broccoli
• canned tuna
• cherry radish
• egg
• olive oil
• whipping cream
• black pepper
• salad dressing
• salt

Ingredients

Steps

1. 1 Wash the eggs, put them into a pot of cold water, bring to a boil, then turn to medium-low heat, cover and cook for about 6 minutes, then soak them in cold water.

   

2. 2 While the eggs are cooking, cut some of the broccoli into large florets and cut the rest into small dices.

   

3. 3 Pour cold water into the pot, and when it boils add alkaline noodles. Add large broccoli, cook for ten seconds, then remove and soak in cold water.

   

4. 4 Add the small pieces of broccoli, cook for ten seconds, remove and soak in cold water.

   

5. 5 Remove the small pieces of broccoli, put it into a blender, add a little salt, black pepper, olive oil, and water, and blend until it becomes pureed.

   

6. 6 Drain the water from the canned tuna meat and tear it into small pieces.

   

7. 7 Wash the cherry radish and cut into thin slices.

   

8. 8 Peel the eggs and cut into thick slices.

   

9. 9 Add a little olive oil to the frying pan. When the oil temperature rises, pour in the broccoli puree and light cream.

   

10. 10 Add appropriate amount of salt and stir-fry into thick broccoli sauce.

    

11. 11 Arrange broccoli sauce, cherry radish, eggs, fish, and broccoli on the plate.

    

12. 12 Squeeze on the salad dressing and serve.