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!
Tuna and Egg Chopped Salad
Ingredients
400g fresh tuna steaks
6 boiled eggs
1 curly lettuce, washed and chopped
1 punnet cherry tomatoes, halved
1 carrot, grated
1 cucumber, sliced
1/2 cup green olives
1 bunch basil leaves, torn
Method
Heat a griddle pan until very hot. Brush tuna with a little olive oil and season with salt and pepper
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
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
Tips & Hints
You can replace fresh tuna with chunks of tinned tuna too
Anchovy Dressing
Ingredients
1 clove garlic, minced
3 tablespoons olive oil
2 tablespoons lemon juice
6 anchovy fillets, finely chopped
Method
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
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.
