Tuna and egg salad
- Serves: 2
- Prep: 10 mins
- Cook: 20 mins
A delicious salad that's perfect all year round.
Ingredients
250g new potatoes, scrubbed and halved if large
100g green beans, trimmed and halved
A spritz of olive oil spray
150g Yellowfin tuna steak
2 large British Lion eggs
50g watercress
1 marinated red pepper, cut into strips
Handful of cherry tomatoes, halved
25g black olives
1tbsp capers
1tbsp extra virgin olive oil
1tsp red wine vinegar
Method
- Put the potatoes in a large pan of boiling water and cook for 15-20min. Add the green beans for the last 2min of cooking time. Drain well. Tip into a large salad bowl.
- Spritz a little olive spray in a non-stick pan and fry the tuna on each side for 2min until medium rare. Set aside.
- Cook the eggs in a pan of boiling water for 6min. Peel and quarter. Add to the bowl with the watercress, pepper, tomatoes, olives and capers.
- Slice the tuna and lay on top of the salad.
- Whisk together the olive oil and red wine vinegar. Season well and pour over the salad. Toss and serve.
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