Tuna and egg salad

At a glance

Preparation time: 45 minutes

Difficulty: Medium

Serves: 4

Ingredients

• 1 lettuce*
• 4 eggs
• 4 potatoes
• 250g (1 punnet) cherry tomatoes
• ¼ cup pitted Kalamata olives (optional)
• 2 stalks of parsley
• 1 cucumber
• 1 lemon
• 2 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 425g can tuna* in oil
• 2 anchovy fillets (buy canned anchovies)*

Steps

1. Wash the lettuce, separate the leaves and dry using paper towel or a clean tea towel. Roughly chop and set aside.
2. Wash potatoes, cut into cubes and microwave or boil until soft. Drain and place into a large bowl.
3. Hard boil eggs (bring to the boil and cook for 8 minutes). Set aside and peel when cool enough to handle.
4. Slice the tomatoes, eggs, olives and chop the parsley, chop the cucumber and scatter over the potatoes.
5. To make the dressing: cut the lemon in half and squeeze each half to obtain the juice. You can use a lemon squeezer or just use your hand to squeeze each half. Add the juice to a clean jar with a lid. Add in oil, vinegar, mustard and shake well to combine.
6. Drain the tuna and add to the salad bowl.
7. Roughly chop the anchovies.
8. Add lettuce to the bowl followed by tomatoes, cucumber, egg, olives, anchovies and parsley.
9. Pour dressing over salad and toss to coat.

*Tips

• You can replace tuna with leftover BBQ chicken.
• You can use any lettuce you have, such as baby cos lettuce, iceberg lettuce.

Watch how to make it

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