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Tuna and garlic crouton salad with chive dressing

Tuna and garlic crouton salad with chive dressing

6
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Garlic-scented sourdough croutons give this tuna salad that extra crunch and depth

Ingredients

Oil spray

1 x 3 second spray(s)

White sourdough bread

150 g, (buy 200g), crusts removed, torn into 3cm chunks

Garlic

1 clove(s), peeled

Egg(s)

4 medium

Mixed salad leaves

4 cup(s), (160g)

Red capsicum

1 medium, sliced

Lebanese cucumber

1 medium, sliced

Tuna, canned in springwater, drained

300 g, (2x180g), flaked

Pitted green olives

½ cup(s), (80g), pitted, halved

Olive oil

1 tbs, extra-virgin

Lemon juice

1 tbs

Vinegar

1 tbs, (white)

Caster sugar

1 tsp

Fresh chives

2 tbs, finely chopped

Instructions

  1. Preheat oven to 200°C or 180°C fanforced. Place bread on a baking tray and lightly spray with oil. Bake for 10–12 minutes or until golden and crisp. Lightly rub croutons with garlic.
  2. Meanwhile, place eggs in a small saucepan of cold water. Bring to the boil, then boil over high heat for 10 minutes. Drain and cool in cold water. Remove shells, cut in half and reserve.
  3. Combine mixed lettuce, capsicum, cucumber, tuna and olives in a serving dish. Whisk oil, juice, vinegar, sugar and fresh chives in a small bowl, then drizzle over salad. Top with croutons and eggs and serve immediately.

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