Icing an injury can speed recovery
Grilled Vegetable and Tuna Salad
Ingredients
2 eggs
185g can tuna
1 bunch asparagus, cut in half and sliced
1 red capsicum, diced
1 cup tomatoes, sliced
10 black olives
Olive oil
Salt and pepper
Instructions
Pre-heat grill to medium heat. Place asparagus, capsicum and tomatoes on the grill along with some olive oil and cook for 5-6min, or until slightly tender. Meanwhile, boil eggs in water for 4-6min, or until desired texture has been reached, peel and cut into quarters. Combine tuna, asparagus, capsicum, tomatoes and olives in a medium sized mixing bowl. Add salt and pepper to taste. Serve with egg quarters.
Pre-heat grill to medium heat. Place asparagus, capsicum and tomatoes on the grill along with some olive oil and cook for 5-6min, or until slightly tender. Meanwhile, boil eggs in water for 4-6min, or until desired texture has been reached, peel and cut into quarters. Combine tuna, asparagus, capsicum, tomatoes and olives in a medium sized mixing bowl. Add salt and pepper to taste. Serve with egg quarters.
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