Tuna Chop Salad with Croutons

Serves 4

Time 45 minutes

Ingredients

4 tuna steaks

1 baby cos lettuce, chopped

1 cucumber, deseeded and diced

1 avocado, diced

1 red onion, peeled and finely diced

1 red capsicum, deseeded and diced

150g cherry tomatoes, halved

2 soft-boiled eggs, peeled and quartered

1 handful parsley leaves, chopped

Dressing

3 tbsp olive oil

1 tbsp red wine vinegar

1 tsp Dijon mustard

1 tsp honey

Juice of ½ lemon

Sea salt and cracked black pepper

Croutons

1 large baguette

Olive oil

Method

To prepare the croutons, slice a baguette into large chunks. On medium heat, add olive oil and bread, and cook until golden. Season with salt and pepper.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey and lemon juice. Season with sea salt and cracked black pepper.

Place the chopped lettuce, cucumber, avocado, red onion, capsicum, cherry tomatoes, eggs and parsley in a large mixing bowl. Drizzle with the dressing and toss gently to combine.

On a high heat, cook the tuna for 1-2 minutes each side. Season both sides.

Divide between bowls or plates, top with tuna, and drizzle with extra olive oil and finish with cracked black pepper.