A relatively quick and simple salad that I ended up making because I felt lazy to cook something up with the limited ingredients that I had back then. Originally created with just two ingredients - a can of tuna chunks and a salted egg - I have improved upon it by adding other stuff to improve its texture and taste. Many of my friends gave it a positive reaction. It goes well with hot rice.
Put the tuna chunks into a large enough bowl - you'll be mixing several ingredients later so make sure they'll all fit. I recommend not to drain the oil as I learned by experience that it tastes better when moist with oil but drain it if you think it's necessary.
With a knife, slice through the middle of the salted egg then use a spoon to scoop out its contents into the bowl where you placed the tuna in a while ago. Be wary of shell fragments. You wouldn't want some crunchy calcium bits in your salad, right?
If you used a dyed egg be prepared to have dye stains on your fingers. Don't worry, they can be removed with a few hand washes with some soap but let's continue with the dish first.
Using the same spoon that you scooped the egg with, chop the egg into small pieces while gently mixing it with the tuna. Slowly add the onions, scallions and tomatoes and sprinkle some ground black pepper to taste while mixing. Gently mix them all together until they are distributed well within the tuna chunks. I prefer to have larger chunks of tuna and salted egg but you may continue mixing to turn them into tiny pieces if you wish.
You're done! You may wash the dye off your hands now (assuming you used a dyed egg), get some rice and start om nom noming. The recipe should be enough for two to four people depending on how hungry they are. Enjoy!
One salted egg for each typical "hockey puck" can of tuna is my rule of proportions but you may add an extra egg for a bit more salinity.
When scaling up to larger servings, I find it's better to mix them in smaller portions then just put them all together when done as mixing them all up in large quantities while maintaining a good distribution of ingredients can be quite difficult.
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|Serving Size: 1 Serving (15g)|
|Recipe Makes: Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.4mg||0 %|
|Potassium 42.7mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.7g|
|Protein 0.3g||0 %|
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Calories per serving: 5
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