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Egg & Asparagus Tuna Salad

Egg & Asparagus Tuna Salad
  • 1 x 170g can Saldanha Flaked Light Meat Tuna in Brine, drained
  • 2 handfuls of mixed lettuce leaves
  • 200g asparagus, cooked
  • 150g green beans, cooked
  • 100g cherry tomatoes, halved
  • 2 boiled eggs, cooked to your liking
  • Croutons made from 2 slices of bread, cubed and fried in oil till golden
  • Italian parsley, chopped
  • Olive oil to taste
  • Salt and black pepper to taste
  1. Arrange the lettuce leaves on a serving platter.
  2. Top with asparagus, green beans, cherry tomatoes, tuna, eggs and croutons.
  3. Garnish with parsley, drizzle with olive oil and season to taste.

Takes about 20 minutes.