Name: Tuna omelette salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Black olive dressing; 2 tablespoon chopped pitted kalamata olives; 1 tablespoon red wine vinegar; 2 tablespoon olive oil; 1 teaspoon dijon mustard; 100 gram green beans, topped; 3 eggs; 4 green onions, thinly sliced; cooking oil spray; 2 baby cos lettuce, leaves separated; 185 gram can tuna in oil, drained, flaked; 2 roma or plum tomatoes, cut into thin wedges; 1 medium avocado, thickly sliced

Ingredients

Black olive dressing

2 tablespoon chopped pitted kalamata olives

1 tablespoon red wine vinegar

2 tablespoon olive oil

1 teaspoon dijon mustard

100 gram green beans, topped

3 eggs

4 green onions, thinly sliced

cooking oil spray

2 baby cos lettuce, leaves separated

185 gram can tuna in oil, drained, flaked

2 roma or plum tomatoes, cut into thin wedges

1 medium avocado, thickly sliced

Method

1.To make black olive dressing, combine all ingredients in a screw-top jar; shake well.

2.Cook beans in a small saucepan of boiling water for 2 minutes or until bright green. Drain; refresh under cold water. Place in a large bowl. Make dressing as recipe directs.

3.Whisk eggs, onion and 2 tablespoons water in a jug.

4.Spray a medium non-stick frying pan with oil. Heat over moderate heat. Pour 1/3 of egg mixture into pan and tilt to cover base. Cook for 1 minute or until set underneath. Fold in half; cook for 1 minute more. Transfer to a chopping board. Repeat with remaining egg mixture. Cut omelettes into 2cm slices.

5.To serve, combine lettuce, tuna, tomato, beans, avocado and omelette in a large bowl; drizzle with dressing. Serve at once.

Black olive dressing: Makes 1/3 cup.
Note

Woman's Weekly Food

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Ingredients

Method

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