Tasty tuna & kumara salad
Ingredients
400g purple skinned kumara
Dash of olive oil
2 eggs
1/4 C mayonnaise
1 tsp soy sauce
1/2 tsp curry powder
1 C frozen peas, thawed
185g tuna in spring water, drained
2 tomatoes, diced
1 stalk celery, chopped finely
2 Tbsp roasted almonds, roughly chopped
Ice berg lettuce leaves
Directions
Pre heat the oven to 180 degrees. Chop kumara into small pieces, splash over a bit of olive oil and roast for 3o mins. Boil a pot of water and cook eggs for approx 10 mins, then cover in cool water and set aside. Combine mayonnaise, lemon juice, soy sauce and curry powder in a small bowl. In a large bowl combine peas, tuna, tomatoes, celery, almonds, and then the kumara once it’s cooked (and cooled a bit first). Put the dressing in and combine. Peel the eggs, cut in half. Place the ice berg lettuce leaves on a plate, then add some salad and then the chopped egg on the top. Season with salt and pepper. Enjoy! Serves 4.
Yum! Sarah X