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Tuna and Egg Chopped Salad with Anchovy Dressing

Tuna and Egg Chopped Salad with Anchovy Dressing
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Credit: Whisk Media Group
Recipe by: Australian Eggs
www.australianeggs.org.au
Average: 4.7 (6 votes)
197 Collected
Difficulty
Easy
Category
Cuisine
Prep:  20 minutes
Cook:  10 minutes
Serves:  4-6
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!

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Tuna and Egg Chopped Salad with Anchovy Dressing
Ingredients:
Tuna and Egg Chopped Salad
Anchovy Dressing
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.

Reviews for Tuna and Egg Chopped Salad with Anchovy Dressing

4.666665
Average: 4.7 (6 votes)