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A simple throw together salad using your favourite piscine morsels delivering the taste of summer.
Ingredients
450g tin of premium tuna
(tinned or cooked salmon or smoked trout can be used as a substitute)
1 cucumber, thinly sliced
200g medley cherry tomatoes
handful baby spinach
50g olives
1 red onion, cut into wedges
1 avocado, sliced thinly
3 cooked eggs, quartered
lemon wedges
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Prepare
Gently combine fish, cucumber, tomatoes, spinach, red onion, olives and avocado in a decorative bowl.
Gently place on top egg quarters and lemon wedges. Toss with hands gently to combine. Squeeze a little lemon juice over the salad. Drizzle with olive oil, balsamic vinegar and season with salt and pepper.
Serve
Serve immediately.
