Tuna and egg coleslaw-style salad with celery

Ingredients

for 2 servings

• Tuna150 g (5.3 oz)
• White cabbage100 g (3.5 oz)
• Celery60 g (2.1 oz)
• Eggs100 g (3.5 oz)
• Mayonnaise60 g (2.1 oz)
• Mustard8 g

Directions

1. Drop the eggs into boiling water and cook them for 9 minutes for hard-boiled eggs, then cool them under cold water, shell them and cut them into quarters.
2. Finely shred the cabbage and cut the celery into a very fine julienne.
3. In a bowl, mix the mayonnaise and the mustard, season with salt and pepper, then stir in the cabbage and the celery to coat them well.
4. Add the drained, flaked tuna, then fold everything together gently.
5. Spoon onto the plate and arrange the hard-boiled egg quarters on top. Serve well chilled.