Warm Tuna salad with Italian spices served with crispy potato skins
Prep Time12 minutesmins
Cook Time30 minutesmins
Total Time42 minutesmins
Servings: 2
Ingredients
200gfresh Tunacut into 2cm dice
2spring onionsthinly chopped
1½tspspice mix -see below
1little gem lettucehalved or ¼ iceberg cut into ½ lengthways
2eggs
2-3tbspolive oil
1tbspcapers
2tbspmayonnaise
Broccolibroken into small florets
6slow-roasted tomato halveswarmed
jacket potato skins from 2 potatoes
Spice Mix
1tspchilli flakes
1tspcoarse black pepper
1/2tspfennel seeds
1tsppaprika
2tspmixed herbs
1tspcumin
1tspgarlic salt or flakes
Mix all the ingredients together and store in a jar.
Instructions
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.
Notes
Variations - For a vegetarian dish replace the tuna with drained tofu and marinade and cook until golden.