Jubes’ Tuna and Egg Salad
Posted by Solitary Dancer on July 5, 2007
INGREDIENTS:
2 cups mixed lettuce leaves
1 tablespoon fresh parsley, chopped
4 hard-boiled eggs, quartered
1 red onion, sliced
3 tomatoes, cut into wedges
185g chunk tuna, drained (this is 6.498 ounces)
1 pinch salt
1 pinch cracked black pepper
20 pitted black olives (just count out 20) (optional) or green stuffed olives (optional)
1 red capsicum, sliced (sweet bell pepper)
Dressing
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard or coarse grain mustard
3 teaspoons white wine vinegar or cider vinegar
DIRECTIONS:
1. Whisk the dressing ingredients together and season with the salt and pepper. Set aside.
2. Place mixed lettuce leaves onto 4 plates. Add the tomato wedges, sliced onion and capsicum. Top with the eggs, olives and tuna. Sprinkle with the chopped parsley.
3. Drizzle over the dressing and serve
