A dish that can be prepared well ahead and just needs last minute flashes in the pan! It combines flavours, different textures and is bursting with colour. Perfect for a Saturday night special. Potato skins make a nice change from croutons and can be cooked from frozen. Just add another 10 minutes.
You can replace the slow-roasted tomatoes with sun-dried tomatoes.
Warm Tuna salad with Italian spices served with crispy potato skins
- 200 g fresh Tuna cut into 2cm dice
- 2 spring onions thinly chopped
- 1½ tsp spice mix -see below
- 1 little gem lettuce halved or ¼ iceberg cut into ½ lengthways
- 2 eggs
- 2-3 tbsp olive oil
- 1 tbsp capers
- 2 tbsp mayonnaise
- Broccoli broken into small florets
- 6 slow-roasted tomato halves warmed
- jacket potato skins from 2 potatoes
- 1 tsp chilli flakes
- 1 tsp coarse black pepper
- 1/2 tsp fennel seeds
- 1 tsp paprika
- 2 tsp mixed herbs
- 1 tsp cumin
- 1 tsp garlic salt or flakes
Mix all the ingredients together and store in a jar.
- Place the tuna on a plate and sprinkle over the spice mix and spring onions.
- Drizzle over a tablespoon of olive oil and leave to marinade for about 1 hour. Put the potato skins onto a baking tray and cut into 3 lengthways. Drizzle over some olive oil and season.
- Place them in a medium oven 180C/ gas mark 4 for 20-25 minutes until golden and crispy.
- Boil the eggs to your own preference.
- Heat a little oil in a frying pan over a medium hot heat and add the lettuce halves. Cook for about 1 minute on each side, just enough to slightly soften and a light brown. Place each on separate warm dinner plates.
- Remove from the pan and add the broccoli. Again simply toss for about 1 minute. Add to the lettuce.
- Heat the pan and add the tuna and saute until just seared on all sides.
- Arrange the tuna, eggs and tomatoes onto the plate with the lettuce and broccoli.
- Mix the capers with the mayonnaise. Season with coarse black pepper
- Arrange the potato skins around each plate and serve with the mayonnaise.