Salsa Verde Tuna Salad

New Zealand Woman’s Weekly - - FOOD EXTRA -

SERVES 2 IN­GRE­DI­ENTS 7 PREP + COOK­ING TIME 13 MINS 2 Sealord Salsa Verde Tuna Pock­ets 2 hard-boiled eggs 3 hand­fuls green beans 10 cherry toma­toes 10 pit­ted olives (mixed) 1 small hand­ful basil Cia­batta, to serve 1 Hard boil eggs (ap­prox 8 min­utes once wa­ter is boiled). 2 Blanch beans in hot wa­ter for ap­prox 5 min­utes. 3 Slice cherry toma­toes and olives in half, then toss with beans into a bowl. 4 Re­move shell of boiled eggs and cut into quar­ters, then add to bowl. 5 Toss through herbs. 6 Empty 2 Sealord Salsa Verde Tuna pock­ets into bowl. 7 Toss with hands, then serve with cia­batta.

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