Warm salad of tenderstem broccoli, olives and tuna

Matt Tebbutt makes a tuna mayonnaise dressing for this herby salad and tops it with crunchy breadcrumbs
By Matt Tebbutt
Warm salad of tenderstem broccoli, olives and tuna
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the mayonnaise

  • 2 medium egg yolks
  • 1 tsp dijon mustard
  • 1 cloves garlic, crushed
  • 300 ml light olive oil
  • lemon juice, to taste

For the salad

  • 6 spring onions
  • 3-4 stems tenderstem broccoli
  • 200 g can tuna
  • 3 tbsp mayonnaise, see above
  • splash milk
  • lemon juice, to taste
  • 1 tbsp Japanese panko crumbs
  • extra virgin olive oil, for drizzling
  • 1 small bunch dill, picked
  • 1 small bunch chervil, picked
  • 1 handful pitted black nicoise olive

Tips and Suggestions

Japanese panko breadcrumbs are available from oriental grocers, specialist websites and some supermarkets


1. For the mayonnaise: put the egg yolks in a blender with the mustard, garlic and a little salt and pepper. Blend until smooth.

2. Gradually add the light olive oil in a slow, steady stream to make a thick mayonnaise that stands in peaks. Add lemon juice, to taste. If it's too thick, add a few drops of warm water and blend again. Remove from the blender and set aside.

3. For the salad: blanch the spring onions in a pan of boiling salted water for 1 minute. Remove with a slotted spoon and place in a bowl of ice-cold water to cool. Drain well. Repeat the process with the tenderstem broccoli. Set aside.

4. Place the tuna in the blender with 3 tablespoons of the mayonnaise (the remaining mayonnaise should be covered, placed in the fridge and used within 2 days). Add a little milk and lemon juice and season with salt and pepper. Blend until smooth.

5. Toast the breadcrumbs in a dry frying pan until browned, then set aside.

6. Refill the saucepan with salted water and bring to the boil. Re-blanch the reserved broccoli and spring onion. Drain well and place on a serving plate.

7. Drizzle the vegetables with olive oil and season with salt and pepper. Add the dill, chervil and olives. Drizzle over the tuna dressing, sprinkle with the toasted breadcrumbs and serve.

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