4 big handfuls of baby salad leaves
1 or 2 cans tuna
1T mayo
1T capers
1/2 lemon
Maldon
freshly ground black pepper
handful marinated artichokes
8 sun-blushed tomato pieces
~optional - to taste~
8 cherry tomatoes
4 soft- or hard-boiled eggs (as you like)
red onion, finely sliced
handful grated beetroot
Drain tuna and place in bowl. Flake with a fork, then add lemon juice, mayo and capers and mix.
Divide leaves and tuna between four plates, mix slightly and top with chopped artichokes and tomatoes. Finish with a scattering of Maldon and pepper.
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