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180 g lettuce leaves of your choice
12 cm cucumber, halved & sliced
150 g cherry tomatoes, halved
2 x 170 g can solid tuna, drained & roughly flaked
2 spring onions, chopped
175 g LANCEWOOD® 1000 Island DIP & TOP
15 ml sweet chilli sauce
5 – 10 ml lemon juice
Salt & freshly ground black pepper to taste
2 eggs, boiled to your liking
60 g croutons
30 ml capers (optional)
15 ml parsley, chopped
Arrange the lettuce in a salad bowl. Add the cucumber and tomatoes and toss to mix. Mix the tuna and the spring onions with the dip.
Add the sweet chilli sauce, lemon juice and seasoning to taste. Spoon on top of the salad. Cut the eggs into quarters and arrange on top.
Top with croutons and optional capers and sprinkle parsley on top. Serve with freshly baked bread.
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