Antony Cotton

Antony Cotton tweeted about his latest dinner extravaganza a Tuna Salad…well what kind of salad would it have been with or without dressing

You can choose your topping and ingredients which one would you choose?

Tuna Salad

Ingredients

Serves: 2

• 1 small bag mixed salad leaves
• 1/4 cucumber, sliced
• 2 tomatoes, sliced
• 1 small red onion, sliced
• 2 hard-boiled eggs, quartered
• 1 tin tuna in oil or water, drained
• 4 small potatoes, boiled and quartered
• French salad dressing to taste
• salt and pepper to taste
• grated cheese to taste

Prep: 20 mins

1. Arrange salad leaves, vegetables and onion rings on a plate. Top with egg, spoonfuls of tuna and potatoes.

2. Drizzle with some dressing, then sprinkle with salt, pepper and cheese.

Easy Peasy or try this one.

Jamie Oliver’s Hot Tuna Salad

Hot tuna salad with basil dressing

Ingredients

• 1 bunch asparagus, trimmed (or use a good handful of green beans instead)
• 2 handfuls cherry tomatoes, quartered
• 1 large bunch fresh basil, leaves picked, baby leaves kept to one side
• 1 handful black olives, stones removed
• extra virgin olive oil
• 1 lemon
• sea salt
• freshly ground black pepper
• 2 tuna steaks, from sustainable sources, ask your fishmonger
• 2 tablespoons fat-free natural yoghurt

 Method

Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks. Pop the asparagus on a board and chop them in half at an angle.Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak – leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.

Pound the remaining basil in a pestle and mortar then mix in the yoghurt. Season and add some more lemon juice to taste.

Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the basil dressing and scatter over the baby basil leaves.