Tuna and Egg Mayonnaise Salad

Made tuna salad for Big C when he came from from school yesterday and he loved it! He wanted to have it for lunch again today, and I decided to add an egg mayonnaise topping as well for more protein and greater variety.  It was great! Very refreshing and colorful, and not as heavy as the usual rice or noodles dishes, which tend to make him sluggish in the afternoon.  Salads make fantastic meals, especially during hot weather and exam time, when I need him to be more alert and less lethargic. They're easy to prepare and don't require any heavy cooking!

In a way, I wasn't sure whether this should go under "Main Course" as we usually have salads as a main meal itself, but since restaurant menus tend to have these under "Appetizers", this recipe shall stay here for the time being.

I've made this salad with both tuna and egg toppings.  You can choose to have either one or both, depending on your preference.  If you like, you can also add additional ingredients such as olives, raisins and walnuts.



Tuna and Egg Mayonnaise Salad (serves 2)

Ingredients
185g canned tuna (in water or brine), drained and flaked
2 eggs, boiled and chopped
Romaine lettuce
Cherry tomatoes, sliced into small rounds
1/2 a carrot, thinly sliced and shredded
3 tablespoons mayonnaise
Salt and pepper to taste

Method
1.       Add 2 tablespoons of mayonnaise and a dash of black pepper to the tuna and mix well.  Chill for 15-20 mins.
2.       Add 1 tablespoon of mayonnaise and a dash of salt and black pepper to the chopped eggs and mix well.  Chill for 15-20 mins.
3.       Wash and cut the salad vegetables, and serve with the tuna and egg mayonnaise toppings.  Enjoy!

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