A favourite in this house is tuna salad. We have it about once a week, often on a Sunday night.
Ingredients
- 1 tin tuna for 2 people, 2 tins for 3 people, depending on appetite
- 1 egg per person, soft or hard-boiled, by preference, my Mum likes hers soft-boiled, personally I prefer them a bit firmer!
- Oak leaf lettuce – washed and dried then ripped into fork-sized pieces
- Little gem lettuce – separated into leaves and broken up into fork-sized pieces
- 2 or 3 cherry tomatoes per person, these have to be in a separate bowl for us as I can’t eat them
- Chop off a quarter of a box of Cress
- Add a dessertspoon of Sprouting seeds
- 1 medium grated carrot for 2-3 people, 2 carrots if more people
- 4 black olives per person, stoned and sliced in half
- 2 salad gherkins per person, chopped into rounds
- A teaspoon of sauerkraut – I use Bottlebrush Ferments – The Purple One (because it tastes great!)
- Remember if you really don’t like one of these ingredients they can easily be left out or swapped for something else.
Dressing
- For the dressing – this will make extra but it keeps for ages
- 300 ml olive oil
- 100 ml apple cider vinegar
- 1tsp dijon mustard
- 1 tsp honey
- Salt and pepper
Mix it all together in a big salad bowl and enjoy it with friends.