Tuna and garlic crouton salad with chive dressing
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Garlic-scented sourdough croutons give this tuna salad that extra crunch and depth
Ingredients
Oil spray
1 x 3 second spray(s)
White sourdough bread
150 g, (buy 200g), crusts removed, torn into 3cm chunks
Garlic
1 clove(s), peeled
Egg(s)
4 medium
Mixed salad leaves
4 cup(s), (160g)
Red capsicum
1 medium, sliced
Lebanese cucumber
1 medium, sliced
Tuna, canned in springwater, drained
300 g, (2x180g), flaked
Pitted green olives
½ cup(s), (80g), pitted, halved
Olive oil
1 tbs, extra-virgin
Lemon juice
1 tbs
Vinegar
1 tbs, (white)
Caster sugar
1 tsp
Fresh chives
2 tbs, finely chopped
Instructions
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.
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