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Photo of Tuna and garlic crouton salad with chive dressing by WW

Tuna and garlic crouton salad with chive dressing

6 - 10
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Garlic-scented sourdough croutons give this tuna salad that extra crunch and depth


Oil spray

1 x 3 second spray(s)

Sourdough bread

150 g, (buy 200g), crusts removed, torn into 3cm chunks


1 clove(s), peeled


4 medium

Mixed salad leaves

4 cup(s), (160g)

Red capsicum

1 medium, sliced

Lebanese cucumber

1 medium, sliced

Canned tuna in springwater, drained

300 g, (2x180g), flaked

Green olives, drained

½ cup(s), (80g), pitted, halved

Olive oil

1 tbs, extra-virgin

Lemon juice

1 tbs


1 tbs, (white)

Caster sugar

1 tsp

Fresh chives

2 tbs, finely chopped


  1. Preheat oven to 200°C or 180°C fanforced. Place bread on a baking tray and lightly spray with oil. Bake for 10–12 minutes or until golden and crisp. Lightly rub croutons with garlic.
  2. Meanwhile, place eggs in a small saucepan of cold water. Bring to the boil, then boil over high heat for 10 minutes. Drain and cool in cold water. Remove shells, cut in half and reserve.
  3. Combine mixed lettuce, capsicum, cucumber, tuna and olives in a serving dish. Whisk oil, juice, vinegar, sugar and fresh chives in a small bowl, then drizzle over salad. Top with croutons and eggs and serve immediately.