- Hard boil the eggs in salted water for 5-8 minutes. Allow to cool then shell and cut in half.
- Pre-heat the oven to 220º/200º fan.
- Cut the potatoes into wedges place in a bowl. Add the cajun spices, garlic, rock salt, rosemary and olive oil. Mix together to coat the wedges and place onto a baking sheet. Place in the oven and roast for approximately 20-30 minutes.
- Top and tail the beans and cook until 'al dente' along with the sugar snap peas. Drain and set aside.
- Peel and cut the onion in half then thinly slice.
To make the Vinaigrette dressing:
- Pour the red wine vinegar and olive oil into the blending jug with the olives, lemon juice and salt & pepper. Use the Dualit Hand Blender to combine the ingredients.
To assemble the salad:
- Using a large serving dish, add the salad leaves, rocket leaves with the beans, sugar snap peas and sliced onions. Pour in half the vinegarette dressing and toss together.
- Add the potato wedges and tuna chunks along with the boiled eggs and carefully mix in.
- Pour over the remaining vinegarette and a pinch of smoked rock salt. Drizzle with extra olive oil if desired.
- Serve with our Tear & Share Focaccia.
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Top tips
- Rock the boat a little and try this salad with fresh or tinned salmon instead of tuna.
- Treat yourself to Clarence court eggs, the taste and vibrancy of the yolks are truly delicious.
- For fresh tuna, brush the steaks with a little olive oil, season and fry in a hot pan for 2-3 minutes each side and place on top of the salad just before serving.
- For a veggie option - fry mushrooms golden brown, dip into breadcrumbs and bake in the oven with a little olive oil until crispy. Thickly chopped courgette works just as well.
- This is a great Monday lunch dish to use up any leftover sunday roasties.
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