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Tuna, Avocado and Egg Salad

Recipe by Foodbank

Support the brands that support Foodbank Australia. This recipe is made with John West Tuna. An easy recipe that's tasty for dinner or lunch made with ready to eat tuna.

Prep 10 minCook 5 minServes 2

Ingredients

Method

2 x 95g John West Tuna Tempter, in Spring water
1 shallot, thinly sliced
2 teaspoons Dijon mustard
1 tablespoon lemon juice
1/3 cup lemon aioli
Salt and pepper, to taste
4 Rice thins or corn thins, to serve
2 hard boiled eggs to serve

In a medium bowl, combine tuna with shallots, mustard and lemon juice. Season to taste
Gently stir through the avocado
Spread each rice thin with aioli. Top with tuna salad mix and top with egg, and more salt and pepper