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

LunchSarah Martellikumara, salad