Sufra Dayma: Caesar Salad with Tuna By Moushira Abdel-Malek Serves 4 Ingredients: 400 gms canned tuna (drained, flaked) 1 large lettuce (trimmed, torn) 4 green onions (thinly sliced) 2 eggs 4 thick slices white toast (cut into 2 cm squares) 1 cup Parmesan cheese (shaved) 2/3 cup Caesar salad dressing Olive oil Method: Bring a small saucepan of water to the boil over high heat. Carefully add eggs. Cook for 4 minutes. Drain and rinse under cold water. Meanwhile sprinkle some olive oil over toast pieces and bake in oven until golden and crunchy. Remove on kitchen paper towels. Peel eggs and coarsely chop. Place lettuce, onion, tuna and Parmesan in a large serving bowl. Add egg and toast. Toss gently to combine. Pour dressing over salad. Gently toss to combine. Serve. N.B.: These eggs are soft boiled. If you prefer hard-boiled eggs, cook for a further 3-4 minutes.
