A Very Good, Simple Tuna Salad

20 Minutes

〰️

20 Minutes 〰️

Serves 2

Ingredients

• 1 can of tuna, drained

• 1 ripe avocado, sliced

• 2 soft-boiled eggs, peeled and halved

• A handful of olives, pitted and halved

• A handful of sprouts (e.g., alfalfa or broccoli sprouts)

• 1 cucumber, shaved into ribbons (use peeler)

• 1 large carrot, shaved into ribbons (use peeler)

• A handful of radishes, thinly sliced

• Juice of 1 lemon

• Salt and pepper, to taste

• Olive oil, for drizzling

• Fresh herbs for garnish (optional, such as parsley or dill)

Method

Prepare the Soft-Boiled Eggs: Bring a pot of water to a boil. Gently lower the eggs into the water and boil for 6 minutes for a soft, slightly runny yolk. Remove the eggs from the water and place them in an ice bath to stop the cooking process. Once cooled, peel and halve the eggs.

Assemble the Salad: In the two serving bowls, assemble all the salad ingredients, top with the tuna and soft boiled egg.

Dressing the Salad: Squeeze fresh lemon juice over the salad and generously drizzle olive oil across all veggies and tuna. Season with salt and pepper to preference. If desired, garnish with fresh herbs for an extra pop of colour and flavour.

Notes

Treat this recipe as more of a template, use whatever veggies you have at home or love.