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.