Summer Supper Salad

Cheers to summer! This is a classic summer salad, a little like a ni├žoise. A really easy, light supper to eat al fresco at the end of a busy day. Freshly seared tuna steaks and soft boiled Burford Brown eggs add the much needed protein to stop late night snacking. Mix with lemony dressing and fresh, crunchy leaves.

Prep Time - 10 minutes Cook Time - 10 minutes Serves 2

Ingredients

2 x 120g fresh tuna steak (or 220g jarred tuna in olive oil)
Sea salt and freshly ground black pepper
2-3 large Burford Brown eggs
1 little gem lettuce
1 lemon
1 clove garlic, peeled
1 teaspoon runny honey
3 tablespoons extra virgin olive oil
A handful of cherry tomatoes
A few pinches salad cress
A few sprigs fresh basil

Method

Place a pan of water on to boil and a medium non-stick frying pan on a medium to high heat. Rub the tuna steaks with a little olive oil and place in the frying pan. Sear on both sides for around 2-3 minutes depending on the thickness of the tuna. Once cooked place on a plate, drizzle with a little oil and season with salt and pepper then leave to one side.

Boil the eggs for 6 minutes, remove with a slotted spoon and place in a bowl of ice cold water.

Meanwhile, click off the lettuce leaves and wash them well. Pat dry and arrange on a platter or into salad bowls.

Cut the lemon in half and squeeze all the juice into a clean jam jar with a lid. Finely grate in the garlic, add the honey and extra virgin olive oil. Season well, secure the lid and shake well.

Halve the tomatoes and scatter around the serving dish. Peel and halve the eggs, slice the tuna and arrange both over the salad. Spoon over the dressing. Scatter over a few pinches of salad cress and some basil leaves. Season again, serve and enjoy!

Share this: