Tuna and Egg Chopped Salad with Anchovy Dressing
Prep:  20 minutes
Cook:  10 minutes
Serves:  4-6
Average: 4.7 (7 votes)
Difficulty:
Cuisine:
Saved:
Australian
221
Recipe by: Australian Eggs
Eggs are a nutrition powerhouse, providing 11 different vitamins and minerals, omegas-3s and important antioxidants. They also have one of the highest nutritional quality protein of all food sources!
Credit: Whisk Media Group
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Tuna and Egg Chopped Salad with Anchovy Dressing
Ingredients:
Tuna and Egg Chopped Salad
Anchovy Dressing
Method:
Tuna and Egg Chopped Salad
  1. Heat a griddle pan until very hot. Brush tuna with a little olive oil and season with salt and pepper
  2. Cook the tuna 2 minutes on each side, keeping it pink on the inside. Remove from the heat. Once cool, break into bite size pieces
  3. Bring a small saucepan of water to the boil, add eggs and cook for 7 minutes. Drain and cover with cold water to cool. Once cool, peel and cut into quarters
Anchovy Dressing
  1. Mix the garlic, oil, lemon juice and anchovies in a bowl. Mash the anchovies well with a fork. Pour over the dressing then lightly toss the salad
  2. To serve: On a large platter, place the curly lettuce, top with tomatoes, grated carrot, sliced cucumber, olives. Scatter over torn basil leaves, the tuna pieces and boiled eggs.
Tips & Hints:
  • Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  • You can easily replace fresh tuna for canned tuna when convenient.
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