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Prawn And Tuna Salad

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115g/4oz cooked peeled prawns
1 garlic clove, crushed
7.5ml/ ˝ tbsp vegetable oil
2 eggs, hard-boiled
1 yellow plantain, halved a few lettuce leaves
2 tomatoes
1 red pepper
1 avocado
Juice 1 lemon
1 carrot
200g/7oz can tuna or sardines
1 green chilli, seeded and finely chopped
3oml/2 tbsp chopped spring onion
Salt and black pepper


Serves: 4


Put the prawns in a small bowl, add the garlic and a little seasoning.

Heat the oil in a small saucepan, add the prawns and cook over a low heat for a few minutes. Transfer to a plate to cool.

Shell and cut the hard-boiled eggs into slices.

Boil the plantain in a pan of water for 15 minutes, cool, then peel and slice thickly.

Shred the lettuce and arrange on a large serving plate. Slice the tomatoes and red pepper and peel and slice the avocado, sprinkling it with a little lemon juice. Cut the carrot into matchstick-size pieces and arrange over the lettuce with the other vegetables.

Add the plantain, eggs, prawns and tuna fish or sardines. Sprinkle with the remaining lemon juice, scatter the chilli and spring onion on top and season with salt and pepper to taste. Serve as a lunch-time salad or as a delicious side dish.

Cook’s Tip:- For a more substantial salad, use more prawns. Any types of lettuce can be used. Choose a variety of leaves for interesting colour and flavour.

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