Caesar salad with tuna

Tuna and eggs provide the protein for this meat-free alternative to traditional caesar salad.

Bring a small saucepan of water to the boil over high heat. Carefully add eggs. Cook for 4 minutes (see tip). Drain and rinse under cold water. Peel eggs and coarsely chop.
Meanwhile, toast bread until golden. Cut toast into 2cm pieces.
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.

Source

2 eggs, at room temperature

4 thick slices white bread

1 large cos lettuce, trimmed, leaves separated

4 green onions, thinly sliced

425g can tuna in springwater, drained, flaked

1 cup shaved parmesan cheese

2/3 cup caesar salad dressing

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