Ingredients
400g canned tuna in oil
drained
4 hardboiled eggs
peeled
4 handfuls baby spinach
½ cup good quality mayonnaise
1 tbsp sweet chilli sauce
optional
Lemon wedges
to serve
Equipment
- 1 serving platter
Instructions
- Arrange spinach leaves on a serving platter.
- Flake the tuna onto the greens.
- Cut each boiled egg into halves or quarters and place around the tuna.
- Combine mayo and sweet chilli sauce (if using) and dollop around the salad.
- Place lemon wedges on the sides of the platter.
- Serve in the middle of the table and let everyone help themselves.
Notes
Tip
Again (sigh), my children would not contemplate this much greenery, so allowing them to choose the bits they like off the platter reduces the meal time stress a little bit.
Variation
If you would like a lighter dressing, use the Lemon dressing in the BBQ chicken salad recipe.
