Prawn and Tuna Salad

Prawn and Tuna Salad


12 raw prawns, shelled
1 clove garlic, finely chopped
100gn tinned tuna, drained
100gm gem or cos lettuce
1 tbsp white balsamic vinegar
2 tbsp olive oil
2 truss tomatoes, quartered
6 green beans, chopped into 3cm lengths
1 egg
3 green shallots, thinly sliced on the diagonal
lemon thyme


1. Heat 1 tbsp olive oil in a frypan over medium heat, add prawns, cook until prawns are pink. Set aside.

2. Bring small pot of water to the boil, add egg, cook for six minutes, then add green beans and cook for further 3 minutes. Drain and set aside to cool.

3. Chop lettuce and place in a bowl. Sprinkle with vinegar, and toss.

4. Add a layer of tuna, prawns, and shallots, then tomatoes, beans, peeled and quartered egg, then the rest of the prawns, tuna and shallots on top.

5. Splash with remaining oil, sprinkle with herbs, season with salt and pepper, and serve.


If this seems like a Niçoise salad with prawns instead of potatoes and green shallots instead of Spanish onion, that’s because it is. Accordingly, you could add anchovies (and reduce the salt).

The choice of herbs is open but I found these two worked really well to lift the dish and give it an individual character.

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