Serves 2
You’ll need: 180g lettuce of your choice; 1 cucumber, 12cm piece halved and sliced; 150g cherry tomatoes, halved and sliced; 340g canned solid tuna (2 cans), drained and roughly flaked; 2 spring onions, chopped; 175g Lancewood 1000 Island Dip & Top; 15ml sweet chilli sauce; 5ml lemon juice; salt and freshly ground black pepper; 2 eggs, boiled to your liking; 60g croutons; 30ml capers (optional); 15ml parsley, chopped
How to:
Arrange the lettuce in a salad bowl. Add the cucumber and tomatoes and toss to mix. Mix the tuna and the spring onions with the dip.
Add the sweet chilli sauce, lemon juice and seasoning to taste. Spoon on top of the salad. Cut the eggs into quarters and arrange on top.
Top with croutons and optional capers and sprinkle with parsley.
Serve with freshly baked bread.
* Recipe & image by Lancewood.
