Tuna Chop Salad with Croutons

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Mike makes a Tuna Chop Salad with Croutons in 25 minutes, loaded with chopped cos, cucumber, avocado, red onion, capsicum and cherry tomatoes plus soft boiled eggs and parsley. Toss it all in a punchy Dijon honey lemon dressing, then top with quickly seared tuna steaks and crunchy homemade baguette croutons. Fresh, filling and perfect for lunch or a light dinner.

Ingredients

• 4 tuna steaks
• 1 baby cos lettuce, chopped
• 1 cucumber, deseeded and diced
• 1 avocado, diced
• 1 red onion, peeled and finely diced
• 1 red capsicum, deseeded and diced
• 150g cherry tomatoes, halved
• 2 soft-boiled eggs, peeled and quartered
• 1 handful parsley leaves, chopped

Dressing

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Juice of ½ lemon
• Sea salt and cracked black pepper

Croutons

• Croutons

Method

1. To prepare the croutons, slice a baguette into large chunks. On medium heat, add olive oil and bread, and cook until golden. Season with salt and pepper.
2. On a high heat, cook the tuna for 1-2 minutes each side. Season both sides.
3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey and lemon juice. Season with sea salt and cracked black pepper.
4. Place the chopped lettuce, cucumber, avocado, red onion, capsicum, cherry tomatoes, eggs and parsley in a large mixing bowl. Drizzle with the dressing and toss gently to combine.
5. Divide between bowls or plates, top with tuna, and drizzle with extra olive oil and finish with cracked black pepper.