This tuna salad is a seriously snazzy sibling of the tuna nicoise salad. I know I’m biased because I invented this one, but I honestly think it’s more delicious! This is packed full of flavour and goodness and is so simple to knock up, yet definitely snazzy enough to serve to friends for a dinner party.
I actually made a version of this for supper the other night and was blown away by just how delicious it was (even if I say so myself…). I just had to recreate it because I knew that you would love it too! I really don’t need to tell you by now that I love quinoa…it’s just amazing, and I much prefer it in this salad to boiled new potatoes. It’s also great because you can make the quinoa way in advance and just keep a pot of cooked quinoa ready in the fridge to whip out when you are need of something delicious!
This dish is amazing because pretty much everything can be made ahead of time! The quinoa and pesto are things I love to have in my fridge all the time, so if like me, you already have these in the fridge, you are minutes from deliciousness (is that a word…it should be…?!) If you don’t have them already made, panic not, this is still seriously easy to make!
- About 120g tuna - cooked exactly the same as I showed you here, but I didn't use the sesame crust this time, I just cooked the Tuna bare, but with a sprinkling of Maldon salt before frying it.
- 2 x eggs - cooked with my magic method
- 1 cup cooked quinoa - I tell you how to prepare it here
- 6 spears of purple sprouting broccoli
- Homemade pesto
- handful of cherry tomatoes sliced in half, around their middles (where their belts would be)
- sprinkling of sunflower seeds
- First pop the kettle on. Use the boiled water to cook your quinoa according to the instructions on the packet, and then in a separate pan cook your eggs according to the magic method.
- You can also use the boiled water to cook the broccoli, drain when done, drizzle with olive oil and sprinkle with salt and pepper. Then set aside.
- Meanwhile whizz up your pesto - have a look here for how to do this. Seriously simple, just pop the basil, pine nuts, garlic in the food processor with a generous glug of olive oil. Whizz it all up and then stir through some grated parmesan. Taste and add more of what ever you think necessary!
- Now, prep your tuna like I showed you here heat a pan with a little olive oil and sear your tuna for 15 seconds on each side. Slice the tuna at the last minute, as it tends to go a rather unattractive colour when it mixes with air.
- When ready to serve, arrange the rocket leaves in a wreath shape on each plate. Now stir about 2 tablespoons of pesto into the quinoa and give it a good stir. Spoon the quinoa into the middle of each rocket wreath.
- Arrange the broccoli, tuna and tomatoes on to the plate. Then drizzle over a spoon of pesto onto each plate and finally slice each egg in half and arrange on the top. Sprinkle with sunflower seeds and get ready for your mouth to fall in love. Yes, truly.