Tuna & Vegetable Salad
Yet another instant salad idea of mine inspired from those different recipes I’ve read and watched. Nothing fancy about this, it’s just an express salad for a hungry guy like me. Always have those dressing condiments available right away and the rest is easy as 1, 2 & 3..
Ingredients:
1 tsp. butter
150g cauliflower florets
65g. canned tuna flakes in oil (drained)
1 tbsp. corn kernels
1 carrot (diced)
a handful of parsley (roughly chopped)
1 orange (segmented)
2 shallots/small onions (finely chopped)
4 sliced bread
Dressing:
half tsp. Dijon Mustard
1 tbsp. olive oil
1 tbsp. juice from the segmented orange
half tsp. orange rind
half tsp. salt
half tsp. sugar
pinch of pepper
-Cook the cauliflower in a boiling water (keep it crunchy), drain, set aside and let in cool.
-In a pan, melt the butter and add the carrots and corn. Cook it slowly in a medium heat. Set aside and let it cool.
-While the above ingredients are cooling, prepare to make the croutons. Trim the crusts off the slices of bread and cut into squares. Drizzle it with olive oil toss the cubes in a hot non-stick pan until they are golden brown on both sides and crisp right through. Drain on absorbent kitchen paper. Let it cool.
-In a bowl, mix the tuna, cauliflower, onions, carrot and corn. Add the parsley and the dressing in the end and toss it lightly. Arrange in a plate with the croutons and sliced oranges either on top or on the side. Serve immediately.
-Serves 2-3 persons
oooh, looks good (and i envy you the square plate ha!) — for a minute there i thought you had fried polenta squares on the corner of your plate.
Comment by stef — November 14, 2005 @ 9:36 am
it looks like polenta nga (hehehe), thought it would be nice if i put in on the side rather on top. Hope you like it..
Comment by lutongdisyerto — November 14, 2005 @ 10:22 pm