Tom Kerridge's tuna Cobb salad bowl recipe
Fresh, crunchy and full of protein, a classic tuna Cobb salad is a solid – and tasty – choice for a healthy lunch. This recipe, by British chef (and king of delicious dieting fare) Tom Kerridge is oh-so-simple to put together, uses everday ingredients and only contains 460 calories.
"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," says Tom. "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."
He adds: "The colourful veggies in this salad provide a huge range of nutrients that are anti-inflammatory and help muscles to recover after exercise."
Ingredients
- 4 large free-range eggs
- 400 g tinned tuna in spring water (drained weight)
- 1 lemon, juiced
- 1 tbsp baby capers, rinse
- 50 ml light mayonnaise
- 350 g iceberg lettuce, shredded
- 150 g carrots, grated
- 8 cherry tomatoes, halved
- 0.5 cucumber, halved lengthways and thickly sliced
- 200 g tinned sweetcorn (drained weight)
- 8 radishes, quartered
- 1 ripe avocado, peeled, quartered and stoned
- 1 pinch of sea salt and freshly ground black pepper
- 3 tbsp extra-virgin olive oil
- 1.5 tbsp red wine vinegar
- 1 tsp Dijon mustard
Details
- Cuisine: American-inspired
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 7 mins
- Serves: 4
Step-by-step
- 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.
You might also like:
Grilled tuna steak with vegetable vinaigrette
Tuna and olive stuffed peppers