My favourite Irish caught tuna served with some fresh veggies, hard boiled egg and piled high on a slab of cauliflower flat “bread”!!! Truly scrumptious!
Just one more reason to love cauliflower…a super simple pan baked flat bread. Ok so it’s not what I would call a direct swap or instant substitution for your standard loaf of bread or even flat bread. If you’re looking for something more bread like opt for my ultimate paleo bread!
It’s the perfect base for piling the simple salad components sky high for a the ultimate open face sandwich.
When it comes to salads what I find is people just get bored with the same combinations. It’s very easy to get stuck in a rut! I’m all for eating salmon/avocado with chicken day in day out but it’s nice to switch it up a bit every now and then. Granted this isn’t the most innovative creation but I promise over the coming weeks I’ll provide you with some more seasonal inspiration.
That open face sandwich was what I was really after…egg, tuna, tomatoes, mixed leaves, cucumber…pure bliss! Plenty of black pepper and of course a fork and knife is a must for this one!
You could pile it a little less high and sandwich it with another slab of that cauliflower bread…I was saving my leftover slices for some quick slightly sweet snackage and breakfast idea I’ll have with you soon!
Bright colour vibrant eats are where it’s at for me this week. I’ve been making a concerted effort to share more of meals with you guys on Instagram. Why? Well I know how much I love and appreciate the posts from my favourite bloggers, they’re such a great source of everyday inspiration so hopefully I’ll be able to provide just a snippet to a few of my own followers!
What’s key to this salad being awesome is using incredible fresh ideally local/organic/wild ingredients! The Irish caught tuna is sensational, large chunks in a glass jar kept succulent and fresh in olive oil. Lots of texture, incredible flavour and goodness in the array of veggies. The olives purchased from the deli in a teeny tiny Italian coffee shop near where I live. I’m not sure what variety the shrivelled black ones are but they are incredible!
And just like strawberries, tomatoes are just coming in to their own, bursting with flavour…finally appealing after a long Winter!
What’s your favourite sky high open face sandwich or simple salad to through together?
Mediterranean Tuna Salad
Prep Time: 5 minutes
Keywords: raw entree salad gluten-free grain free low-carb paleo tuna green beans egg
Ingredients (Serves 2)
- 2 large handfuls of mixed salad leaves
- 2 large organic hard boiled eggs
- 1 jar of Wild Irish caught tuna or sustainable wild tuna of choice (I reserve the olive oil from the jar to dress the tuna and lightly dress the salad).
- 8 – 10 baby plum tomatoes sliced in half
- Small handful of raw, steamed or roasted fine green beans
- 2 tbsp mixed olives (my favourite are kalamata!)
- 1/2 small eggplant thinly sliced and roasted for 20 minutes
- 10 -12 thin slices of cucumber
- Juice of half a lemon
- 2 tbsp olive oil (reserved from tuna…)
- 1 tsp red wine vinegar
- Pink Himilayan Salt and Black Pepper to your own taste
- Small handful of fresh basil to garnish and 1 tbsp toasted flaked almonds
- Cauliflower Bread to serve
Layer up salad ingredients in a bowl.
Whisk together lemon juice, red wine vinegar, olive oil and season with salt and pepper to taste. Drizzle over salad.
You can also layer up the salad components on a slab of the cauliflower bread or simple serve it on the side. It can also be diced and fried in coconut oil for an alternative crouton!
Garnish salad with fresh basil and toasted flaked almonds!