Mini tuna salads for kids

Recipe from: 8 October 2010
tuna salad

Ingredients 14
Servings 1
Minutes 15 mins


Serving Change
  • Salad:
  • 2
  • 1
    long English cucumber
  • Iceberg or any other crispy lettuce, torn into small pieces
  • Handful of cherry tomatoes, halved
  • 1
    tuna, drained of its oil
  • 8
    calamata olives, pitted and halved
  • 30
    feta cheese
  • Chives, finely snipped
  • Dressing:
  • 60
    olive oil
  • 1
    lemon, juiced
  • Pinch salt
  • 1
    clear honey


15 mins
First make the dressing: whisk all the ingredients together and set aside.
Put the eggs on to boil.
Rinse the cucumber and cut a 5mm horizontal slice off the long side to expose the flesh.
Using a mandolin or sharp knife, cut into horizontal slices, each about 1-2 mm thick.
Place a food ring or similar on a salad plate and firmly press the cucumber slice around the inside to form a circle (you may need to use two overlapping slices, depending on the length of your cucumber).
Cut any left-over slices into matchstick-sized pieces.
Fill the cucumber ring with a mixture of lettuce, cucumber sticks, tomatoes, tuna, olives and feta.
Now gently slide the food ring up and off.
When the eggs are done, run them under cold water for a minute, peel and cut into quarters.
Top the salads with the warm quartered eggs and a scattering of snipped chives.
Trickle the dressing over the top of each salad.
Serve immediately.

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Read more on: fish/seafood

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