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Salad with tuna, pesto and rocket

Salad with tuna, pesto and rocket

Salad with tuna, pesto and rocket recipe

Serves

4

Prep: 

30 mins

Cook: 

0 mins

Average: 4 (1 vote)

Ingredients

  • 280g packet white pizza dough mix flour, for dusting
  • 6 large British Lion eggs
  • 225g packet baby spinach
  • 30g packet rocket
  • 200g can tuna steak in brine, drained
  • 100g (3 1/2oz) cherry tomatoes, halved
  • 50g (1 3/4oz) pine nuts, toasted
  • For the dressing:
  • 1 garlic clove, halved
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon pesto sauce
  • 1/2 teaspoon caster sugar
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to Gas Mark
  2. Make up the pizza mix according to the instructions. Roll the dough into 12 walnut-sized balls. Cover and leave to rise for 10 minutes.
  3. Dust with flour and bake in the oven for 7-8 minutes until pale golden and risen.
  4. Place eggs in a medium pan and cover with cold water. Bring to the boil and simmer for 7 minutes. Drain, and rinse in cold water, tapping shells all over. Shell and halve the eggs.
  5. Place the spinach and rocket leaves in a large salad bowl. Break the tuna into large chunks and add to the salad bowl with the eggs, tomatoes and pinenuts.
  6. Put the dressing ingredients in a screwtop jar and shake well. When ready to serve, remove the garlic with a fork and discard. Pour the dressing over the salad and toss to mix. Serve with the dough balls.