The Weekly | July 1, 2016
Prep 20 mins
Cook 15 mins
6 cocktail potatoes, thinly sliced
425g can tuna in springwater, drained
250g punnet cherry tomatoes, halved
1 bunch broccolini, trimmed, blanched
50g rocket leaves
8 pitted olives, halved
2 eggs, hard-boiled, peeled, halved
¼ cup light mayonnaise
1 tbsp lemon juice
1 tsp wasabi paste
1. Preheat grill on high. Spray an oven tray lightly with oil.
2. Arrange potato slices in single layer on tray. Spray lightly with oil and season to taste. Grill 6 to 8 mins, until golden. Turn slices and grill a further 5 to 6 mins, until cooked through.
3. To prepare dressing, whisk all ingredients together. Season to taste.
4. In a bowl, combine potato slices, tuna, tomatoes, broccolini, rocket and olives. Divide among 4 serving plates. Top with egg and spoon dressing over to serve.
TIP: Broccolini is a crossbreed between broccoli and Chinese broccoli (kai lan) and has tender, thin stems. It is very high in vitamins A and C and is also a powerful source of antioxidants.
Photo by BRETT STEVENS/BAUERSYNDICATION.COM.AU