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On a rushing weekday it takes only minutes to prepare this tuna salad with bread croutons. What makes it really special is the cold pressed, divinely tasting watercress oil salad dressing.
Cut the bread into smaller cubes and toast them on 1 spoonful of baking rape seed oil.
Put the pear balsamic vinegar in a small, closeable jar and add the salt, allowing some time for the salt crystals to melt.
Add the watercress oil, the pepper and the mustard. Close the jar and shake its contents thoroughly to help the ingredients mingle.
Mix the green salad with the tuna fish broken into smaller pieces and pour on the dressing before servig. Toss them together thoroughly. To serve, sprinkle it with the bread croutons.