Tuna and Egg Chopped Salad with Anchovy Dressing
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
- 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
Anchovy Dressing
- 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.
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