Happiful February 2020

TUNA
COBB
SALAD
BOWL
This is a good example of the
kind of salad that you can throw
together using ingredients that
might already be in the cupboard
and fridge. Feel free to swap
things around depending on
what you have. The one thing I’d
say you need to keep is the baby
capers – they may be tiny but
they add so much flavour.
SERVES 4
Tom’s
recipe
Extract taken from Lose Weight and Get Fit by Tom Kerridge / Photography © Cristian Barnett
• 4 large free-range eggs
• 400g tinned tuna in spring
water (drained weight)
• Juice of ½ lemon, plus an extra
squeeze for the avocado
• 1 tbsp baby capers, rinsed
• 50ml light mayonnaise
• 350g Iceberg lettuce, shredded
• 150g carrots, grated
• 8 cherry tomatoes, halved
• ½ cucumber, halved lengthways
and thickly sliced
• 200g drained tinned sweetcorn
• 8 radishes, quartered
• 1 ripe avocado, peeled,
quartered and stoned
• Sea salt and freshly ground
black pepper
For the dressing
• 3 tbsp extra-virgin olive oil
• 1½ tbsp red wine vinegar
• 1 tsp Dijon mustard
• Place a small saucepan of water
over a high heat and bring to
the boil. Carefully add the eggs
and cook for 7 minutes. Remove
the eggs and immerse them
in a bowl of cold water to cool
quickly.
• Flake the tuna and place in
a bowl with the lemon juice,
capers and mayonnaise. Season
with salt and pepper to taste
and mix well.
• Lay out 4 containers and cover
the base of each one with
shredded lettuce and grated
carrot. Top with the tuna mayo,
cherry tomatoes, cucumber,
sweetcorn and radishes.
Squeeze some lemon juice over
the avocado slices and add
these to the containers.
• For the dressing, whisk the
ingredients together in a small
bowl and season with salt and
pepper to taste. Spoon over the
salads.
• Peel the cooled boiled eggs,
then halve and season with a
little salt and pepper. Add the
eggs to your containers. Serve
straight away or seal and keep
in the fridge. Eat within 2 days.
68 • happiful.com • February 2020