This is a staple salad recipe in our house, I first made it when I was following my Detox diet but it has now become a regular dish and it is always well received. This would make a great supper dish to serve to friends, it’s really quick and easy to assemble and you can use a different fish such as Salmon or Smoked Mackerel. Traditionally, this salad is made with soft boiled eggs but I quite often don’t add these as they can be a bit of a faff and extend the length of time the recipe takes. The quicker the better in our house!
Ingredients: (serves 4)
4 fresh tuna steaks, griddled/fried to taste or a 400g tin of tuna
New potatoes, cooked (a handful per person)
Fine green beans, cooked ( a handful per person)
Black olives (enough to scatter a small amount on each plate)
100g Pine Nuts (toasted in a pan until lightly brown)
1 Egg per person (lightly hard boiled and quartered)
1 400g bag of green salad leaves
- Cook the tuna, potatoes, green beans and eggs to taste.
- Divide the salad leaves between 4 plates and add the potatoes, green beans, olives and pine nuts.
- Drizzle over the dressing and top with the tuna and eggs.
- Serve while still warm.