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Broccoli & tuna salad with soft boiled eggs
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2 Waitrose British Blacktail Large Free Range Eggs, at room temperature
220g jar Waitrose Albacore Tuna In Extra Virgin Olive Oil, drained, reserve the oil
230g pack Waitrose Purple Sprouting Broccoli Spears or 200g pack Waitrose Tenderstem Broccoli Spears, trimmed
400g can essential Waitrose Lentils In Water, drained
3 tbsp essential Waitrose French Dressing
10 Waitrose Black Olives Salted à la Grecque, pitted (see cook’s tip) and roughly chopped
1. Bring a small pan of water to the boil. Gently lower the eggs into the water and simmer 6 minutes for soft yolks.
2. Meanwhile, heat a wide sauté or frying pan and add 1 tsp oil from the tuna jar. Add the broccoli, season and cook fiercely for 2-3 minutes until starting to char. Lid in hand, add 75ml water (take care as it will steam) and quickly cover the pan. Cook for 2 minutes more until the broccoli is just tender. Add the lentils, 2 tbsp dressing and tumble through till warm. Season and set aside.
3. Cool the eggs briefly in cold water then peel and halve. Mound the lentils and broccoli onto a platter, then top with the drained tuna, eggs and olives. Season the cut sides of the eggs. Spoon the final tbsp of dressing over and around and enjoy while everything is still warm.
Pit the olives by pressing on them with the flat side of a knife and just pop out the stones.
Typical values per serving:
This recipe was first published in April 2018.
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