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This healthy Tuna Salad recipe with Tenderstem Broccoli and Soft Boiled Eggs makes the perfect summer lunch. Super simple, ready in just 20 minutes with only 6 ingredients. from Waitrose.

Broccoli & tuna salad with soft boiled eggs

This healthy Tuna Salad recipe with Tenderstem Broccoli and Soft Boiled Eggs makes the perfect summer lunch. Super simple, ready in just 20 minutes with only 6 ingredients.

Course Main Course
Cuisine Family Food
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 2 Large Free Range Eggs at room temperature
  • 220 g Waitrose Albacore Tuna In Extra Virgin Olive Oil drained, reserve the oil
  • 200 g Waitrose Tenderstem Broccoli Spears trimmed
  • 400 g essential Waitrose Lentils In Water drained
  • 3 tbsp essential Waitrose French Dressing
  • 10 Waitrose Black Olives Salted √† la Grecque pitted and roughly chopped

Instructions

  1. Bring a small pan of water to the boil. Gently lower the eggs into the water and simmer 6 minutes for soft yolks.

  2. Meanwhile, heat a wide sauté or frying pan and add 1 tsp oil from the tuna jar. Add the broccoli, season and cook fiercely for 2-3 minutes until starting to char. Lid in hand, add 75ml water (take care as it will steam) and quickly cover the pan. Cook for 2 minutes more until the broccoli is just tender. Add the lentils, 2 tbsp dressing and tumble through till warm. Season and set aside.

  3. Cool the eggs briefly in cold water then peel and halve. Mound the lentils and broccoli onto a platter, then top with the drained tuna, eggs and olives. Season the cut sides of the eggs. Spoon the final tbsp of dressing over and around and enjoy while everything is still warm.