Wednesday, July 13, 2011

Tuna Salad

I just invented this one today.  The flavors complement each other so nicely I wanted to share.   This salad goes great with a glass of nice cold carrot juice.

serves 1

1 egg
several handfuls of spring mix salad greens
feta cheese crumbles
1/2 small tin tuna; oil or water packed; dolphin safe of course
dried dill weed
fresh ground pepper
Newman's Own Family Italian Dressing

  1. Bring water to full boil then gently place egg in water so it won't crack.  I use a spoon to carefully lower it into the pot.
  2. Boil egg for ten minutes exactly.  Use a timer.
  3. Rinse egg under cold water for a bit then place it in a bowl of cool water while you make the rest of the salad.  You can make the egg ahead of time but I love having a slightly warm egg with my salad.
  4. Cover plate with a generous portion of spring mix
  5. sprinkle with feta cheese crumbles
  6. Flake tuna and place in a pile on the middle of the greens.
  7. Sprinkle generously with dill and fresh cracked pepper.
  8. Sprinkle with dressing.
  9. Remove egg from water bath and peel. 
  10. Cut into four piece and arrange around the edge of the salad.

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