Ingredients

The following ingredients have 4 Servings
  • ½ red onion, finely sliced
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 100g sustainably fished canned tuna in oil, drained
  • 1 tomato, diced
  • ½ small cucumber, halved and finely sliced
  • ½ red capsicum, diced
  • 1 tbsp olives, pitted
  • 1 spring onion, finely chopped
  • 1 hard-boiled egg, cut into 6 wedges
  • 2 rolls, cut from a rustic baguette
  • 100g hummus
  • <b>Relish</b>
  • 1 tsp harissa paste
  • 2 tbsp tomato passata
  • 1 tbsp olive oil

Instruction

  • <p>1. Toss the red onion in vinegar and leave for 30 mins. To make the relish, mix harissa paste, tomato passata and olive oil until smooth.</p> <p>2. To make the salad, whisk the olive oil, onions and vinegar, sea salt and pepper in a bowl. Add the tuna, tomato, cucumber, capsicum, olives and spring onions, tossing well.</p> <p>3. Split the rolls and spread the base with hummus and the top with harissa relish.</p> <p>4. When you're ready to eat, spoon the salad and hard-boiled egg onto the base, being generous with the juices. Add the top, press down firmly and leave for 10 minutes to soften before eating.</p> <p>Need more lunch ideas? Try this <a href="https://www.goodfood.com.au/recipes/mexican-lunchbox-salad-20190129-h1algh" target="_blank">Texy-Mexy lunchbox salad</a></p>