This salad should really be called “refrigerator salad” as I put it together with odds and ends from the refrigerator. I just wanted to use my supermarket, green plate for something 🙂
Tuna Salad
Roquette
1/2 can solid tuna in water, drained and flaked
1 tbsp mayonnaise
1 hard boiled egg, halved
1/2 tomato, sliced
10 black olives
1 – 2 tbsp roquefort cheese, crumbled
Scatter the roquette around a lime green plate. Mix the mayonnaise and tuna, then mound on top of the roquette. Place the remaining ingredients, in an eye-catching pattern, around the plate. Enjoy!
These are my favourite kind of salads, and especially with the tuna and egg, I like to add capers and garlic croutons to mine if I have them.
Summers here 🙂
Cheers
Marcus
Summer’s not quite here yet, but coming 🙂
That looks great – simple, but very well presented 😉
BTW what’s happening with the south pole?
Thank you Mad. If you’re talking about the freezers, I’m still working on the North in the house. The South has yet to be explored. Today it’s French boudin noir.
OMG – I thought you’d just about finished in the north! I hope the boudin noir is good 😉
🙂 I’ve “miles to go before I sleep”.
This simple roquette salads are just the best.. and yours looks so springy with your pretty plate!
Thank you Smidge. I like the look of roquette; savage in a pretty way.
What a pretty green plate!
I love these kinds of composed salads. And that is a perfectly boiled egg! I always have so much trouble peeling them. Did you peel it under water?
Thank you Daisy. No, I just peeled it. Might sound funny but French eggs generally peel perfectly. French 1 USA 0. Must be that GM cereal/food we’re feeding them 🙁