Thursday, June 19, 2014

Tuna Summer Salad with Onion Sprouts & Boiled Eggs






Low calorie, low carb and a great source of Omega-3, this simple, light and delicious Tuna Salad recipe makes an easy weekday dinner paired with mixed salad greens, homemade croutons, hard boiled eggs, topped with a mound of flavourful onion sprouts and dressed with a tangy vinaigrette. Summertime dining doesn't get any easier, healthier or more satisfying.



Tuna Salad with Onion Sprouts & Hard Boiled Eggs
Serves 2

10 oz (2 small cans) canned tuna, drained and flaked
1/2 cup diced English cucumber
3 green onions, finely chopped
2 tsp fresh squeezed lemon juice
1 lemon, zested
2 tbsp fresh dill, finely chopped
1/3 cup mayonnaise 
1/2 tsp salt
1/4 tsp black pepper
6 oz mixed greens
1/2 cup homemade croutons
2 large eggs, hard boiled, peeled and halved
1 package onion sprouts, for garnish
Maldon salt and fresh cracked black pepper
Sliced avocado and tomatoes, optional

Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar or lemon juice
2 tsp Dijon mustard
1 large garlic clove, minced
Fresh cracked black pepper and salt, to taste


Add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper and salt to taste. Combine tuna, diced cucumber, green onions, lemon juice, zest, dill, mayonnaise, salt and pepper in a large bowl and stir well. Toss the mixed greens and croutons and some vinaigrette to taste, then arrange on 2 plates and top with a generous scoop of the tuna mixture. Top with a handful of onion sprouts and garnish with hard boiled eggs. Season with Maldon salt and fresh ground black pepper to taste and drizzle with more vinaigrette if need.