A fresh, light salad that goes perfectly with lunch or as a side dish. The combination of crisp chicory, creamy yoghurt, fresh lemon and savoury tuna makes this dish both healthy and full of flavour. Also delicious on a slice of toast.
Chicory salad with tuna
Chicory salad with tuna
Method
01
Boil the eggs
Bring a pan of plenty of water to the boil. Boil the eggs for approx. 8 minutes. Shock under cold water, peel and set aside.
02
Prepare the chicory
Remove the ends and outer leaves of the chicory. Halve the heads, cut out the hard core and cut the chicory into half rings.
03
Make the dressing
Mix the yoghurt with the lemon juice, honey, pepper and salt to a creamy dressing.
04
Assemble the salad
Mix the dressing through the chicory. Add the drained tuna and fold the capers and raisins through.
05
Serve
Cut the eggs into wedges and lay them on top of the salad.
Tips & notes
Only cut the chicory just before serving; once it sits too long with the dressing, it loses its fresh bite. Cut out the bitter core well for a milder salad. Best eaten fresh; keep the dressing separate if you prepare in advance, so the lettuce doesn't go limp.
Variations
- Replace the tuna with smoked mackerel for a different flavour direction.
- Add a handful of walnuts for extra bite.
Contains:
Eggs
Milk
Fish
Sulphites
| Calories | 159 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 10 g |
| Fat | 8 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
