Salsa Verde Tuna Salad


  • 2x 110g

    Sealord Salsa Verde Tuna Pocket

  • 10

    cherry tomatoes

  • 10

    pitted olives (mixed)

  • 3 handfuls

    green beans

  • 2

    hard boiled eggs

  • 1 small handful

    basil and chervil

  • ciabatta to serve


  1. Hard boil the eggs (approx. 8 minutes once water is boiled).
  2. Blanch the green beans in hot water for approx. 5 minutes.
  3. Slice the cherry tomatoes and olives in half and toss with green beans into bowl.
  4. Remove shell of boiled eggs and cut into quarters then toss into bowl.
  5. Toss through the handful of herbs.
  6. Empty two Tuna pockets with their oil into bowl.
  7. Toss with hands then serve with ciabatta.