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This is one of my favourite summer salads, which is light and healthy but also thoroughly satisfying. I decided to poach the eggs this time, but hard boiled eggs would also work perfectly. Cook them for 6-7 minutes for a lovely soft yolk. In this recipe I suggest roasting the tomatoes, again, not totally necessary, sliced cherry tomatoes or shop bought sun blushed would be excellent. In my opinion it’s the amazing dressing that pulls this all together to make it a lovely summer salad. Enjoy!
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Serves 2
INGREDIENTS
Dressing
1 clove garlic - crushed
1 small shallot - finely chopped
1 teaspoon Dijon mustard
Juice of half a lemon
1 tablespoon drained capers
2 tablespoons olive oil
1 teaspoon chopped dill
Salt & Pepper
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6-8 waxy new potatoes
8-10 cherry tomatoes - halved
2 teaspoons of balsamic vinegar
2 yellowfin tuna steaks
1 tablespoon chopped dill
1/2 cucumber - shaved into ribbons
1 small bag salad leaves
6-8 olives
2 eggs
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METHOD
Preheat the oven to 210 degrees.
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Shake the dressing ingredients in a jar and leave to one side.
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Start by boiling the potatoes in salted water until cooked through. Drain and set aside.
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Drizzle the tomatoes with balsamic (if you have it) season and roast for 10 minutes.
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Sprinkle the tuna with dill and season generously. Pan fry the steaks in a really hot pan for 2 minutes on each side making sure to sear the sides. Set aside.
Arrange the salad ingredients in a bowl.
Poached Eggs⠀
Bring a medium - large pan, with ⠀⠀
3-4 inches of water to slow gentle simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Carefully drained on kitchen towel.⠀⠀
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Tips:-⠀⠀
Use the freshest eggs you can.⠀⠀⠀⠀
2 minutes 40 seconds for small eggs.⠀⠀⠀⠀
3 minutes for medium - large eggs.⠀⠀⠀⠀
Bring the water to the boil then turn down to a gentle simmer.⠀⠀
Top the salad with the tuna and then the egg.