makes one serve
2 tins tuna in springwater
4 eggs, hard boiled and peeled
4 spring onions, chopped
2 slices bacon, cooked and crumbled
4 tbsp mayonnaise
2 cups cabbage, chopped
optional: 1 tsp sriracha sauce or hot sauce
Break up the boiled eggs and mix with the tuna. Mix in crumbled bacon and spring onions. Add half of the mayonaise, and sriracha (if using). Season with salt and pepper and set aside.
Mix the cabbage with remaining mayonnaise. Serve with the cabbage with the tuna/egg mixture on top.