Tinned Tuna, Egg & Broccoli Salad
A quick, balanced, and textured salad featuring seared broccoli, tomatoes, chili, and tuna, finished with a zesty dressing.
Ingredients
- •head broccoli (chopped)
- •drizzle olive oil
- •handful cherry tomatoes
- •2 pieces red chili (sliced)
- •pieces eggs (boiled)
- •spoonful dijon mustard
- •drizzle finishing oil
- •splash chardonnay vinegar
- •handful baby spinach (washed)
- •1 can tinned tuna
- •pinch salt
- •pinch pepper
Method
- 1Heat a pan with olive oil and sear the chopped broccoli with salt until hot, then remove from heat to cool.
- 2In the same pan, sear cherry tomatoes and sliced red chilies with a touch of oil and salt.
- 3Boil eggs in water, then transfer to cold water to cool before peeling and slicing.
- 4Prepare the dressing by mixing dijon mustard, finishing oil, chardonnay vinegar, salt, and pepper in a bowl.
- 5Toss washed baby spinach, seared broccoli, tomatoes, and chili with the dressing in a bowl.
- 6Plate the salad, top with sliced boiled eggs and chunks of tinned tuna, and finish with a little more dressing.