Tuna Salad with Mozzarella and Tomatoes
Total time: 20 minutes
A cold salad can be just the thing for a hot summer evening. Other than the eggs, nothing is cooked; just assemble and serve. The small mozzarella balls are great for tossing with a salad; if you can't find them, just roughly chop half of a larger, whole mozzarella.
Ingredients:
- 2 eggs, hard-boiled
- 1 avocado
- 9oz (270gr) tuna
- 10 - 12 small mozzarella balls
- 3/4 cup (4oz, 120gr) cherry tomatoes
- 2 tbs fresh chives
- handful fresh basil
- enough lettuce for 2 main dish salads
- White Balsamic Vinaigrette:
- 3 tbs good olive oil
- 1 tbs white Balsamic vinegar
- 1 tsp lemon juice
- 2 tsp Dijon-style mustard
- 1 clove garlic
Instructions:
- Boil eggs.
- Prepare lettuce, tear and put into a large salad bowl.
- Open and drain tuna.
- Cut mozzarella and tomatoes in half.
- Remove pit from avocado and slice.
- When eggs are done, cool, peel and cut into pieces.
- Tear large basil leaves. Snip chives.
- White Balsamic Vinaigrette:
- Mince garlic.
- Whisk vinegar, lemon juice, mustard and garlic together in small bowl.
- Slowly whisk in oil until emulsified (thick and well combined).
- To finish:
- Put lettuce, herbs in a salad bowl. Add 2 - 3 tbs vinaigrette and toss well with to combine.
- Taste, adjust.
- Add tuna, tomatoes, eggs, mozzarella and avocado and toss gently.
- Serve, extra dressing on the side.