Smoked tuna salad
Besides toasting the seeds and cooking the eggs, this is just assembly so take the night off!
|2 tsp||Fennel seeds|
|2 Tbsp||Flat leaf (Italian) parsley, chopped|
|2 cans||Tuna, smoked, 185g each, drained|
|410 g||Whole kernel sweetcorn, drained|
|2||Carrots, peeled and diced|
|½||Red capsicum, seeded and diced|
|2||Eggs, hard boiled, chopped|
|2||Spring onions, finely chopped|
|200 g||Mung bean sprouts|
|2 cups||Baby cos lettuce, torn|
- Toast fennel seeds with butter in a hot pan for 1 to 2 minutes. Place in a large bowl and set aside.
- Add the parsley, aioli and mayonnaise to the seeds, then mix well.
- Add the rest of the ingredients except the lemon wedges and combine well.
- Divide the mixture between 4 plates. Serve with crusty bread, a lemon wedge and a sprinkling of fresh chilli.