TUNA COBB SALAD BOWL

TUNA COBB SALAD BOWL

This tuna cobb salad is a good example of the kind of salad that you can throw together using ingredients that might already be in the cupboard and fridge. Feel free to swap things around depending on what you have. The one thing I’d say you need to keep is the baby capers – they may be tiny but they add so much flavour.

INGREDIENTS

SERVES: 4

4 large free-range eggs

400g tinned tuna in spring water (drained weight)

Juice of ½ lemon, plus an extra squeeze for the avocado

1 tbsp baby capers, rinse

50ml light mayonnaise

350g Iceberg lettuce, shredded

150g carrots, grated

8 cherry tomatoes, halved

½ cucumber, halved lengthways and thickly sliced

200g drained tinned sweetcorn

8 radishes, quartered

1 ripe avocado, peeled, quartered and stoned

Sea salt and freshly ground black pepper

For the dressing:

3 tbsp extra-virgin olive oil

1½ tbsp red wine vinegar

1 tsp Dijon mustard

METHOD

1: Place a small saucepan of water over a high heat and bring to the boil. Carefully add the eggs and cook for 7 minutes. Remove the eggs and immerse them in a bowl of cold water to cool quickly.

2: Flake the tuna and place in a bowl with the lemon juice, capers and mayonnaise. Season with salt and pepper to taste and mix well.

3: Lay out 4 containers and cover the base of each one with shredded lettuce and grated carrot. Top with the tuna mayo, cherry tomatoes, cucumber, sweetcorn and radishes. Squeeze some lemon juice over the avocado slices and add these to the containers.

4: For the dressing, whisk the ingredients together in a small bowl and season with salt and pepper to taste. Spoon over the salads.

5: Peel the cooled boiled eggs, then halve and season with a little salt and pepper. Add the eggs to your containers. Serve straight away or seal and keep in the fridge. Eat within 2 days.

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INGREDIENTS

SERVES: 4

4 large free-range eggs

400g tinned tuna in spring water (drained weight)

Juice of ½ lemon, plus an extra squeeze for the avocado

1 tbsp baby capers, rinse

50ml light mayonnaise

350g Iceberg lettuce, shredded

150g carrots, grated

8 cherry tomatoes, halved

½ cucumber, halved lengthways and thickly sliced

200g drained tinned sweetcorn

8 radishes, quartered

1 ripe avocado, peeled, quartered and stoned

Sea salt and freshly ground black pepper

For the dressing:

3 tbsp extra-virgin olive oil

1½ tbsp red wine vinegar

1 tsp Dijon mustard

METHOD

1: Place a small saucepan of water over a high heat and bring to the boil. Carefully add the eggs and cook for 7 minutes. Remove the eggs and immerse them in a bowl of cold water to cool quickly.

2: Flake the tuna and place in a bowl with the lemon juice, capers and mayonnaise. Season with salt and pepper to taste and mix well.

3: Lay out 4 containers and cover the base of each one with shredded lettuce and grated carrot. Top with the tuna mayo, cherry tomatoes, cucumber, sweetcorn and radishes. Squeeze some lemon juice over the avocado slices and add these to the containers.

4: For the dressing, whisk the ingredients together in a small bowl and season with salt and pepper to taste. Spoon over the salads.

5: Peel the cooled boiled eggs, then halve and season with a little salt and pepper. Add the eggs to your containers. Serve straight away or seal and keep in the fridge. Eat within 2 days.

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  • facebook
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  • email

Print

  • print

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