By Ina Paarman
Prepare compenents, but assemble just before serving to prevent the bread
from going soggy.
Serves 6
4 hardboiled eggs, coarsely chopped
1 small onion, very finely chopped
½ cup (125 ml) Ina Paarman's Thousand Island Dressing
Ina Paarman's Chilli & Garlic Seasoning to taste
¼ cup (60 ml) chopped flat leaf parsley
1 x 170g tin chunky tuna in oil (reserve the oil for the
bread)
¾ cup (180 ml) baby rosa tomatoes, halved
Ina Paarman's Green Onion Seasoning
½ cup(125 ml) Kalamata olives, pipped and halved
3 T (45 ml) Ina Paarman's Classic Greek Dressing
red onion half rings to garnish
parsley to garnish
BREAD
6 slices of rye bread
oil reserved from tuna
Ina Paarman's Garlic & Herb Seasoning
Roughly chop the eggs with a cooks knife, add the
finely chopped onion, and dish into a small mixing
bowl. Before serving, bind with Thousand Island Dressing and season to taste with Chilli & Garlic Seasoning.
Mix together parsley, roughly flaked tuna (reserve oil),
baby rosa tomatoes seasoned with Green Onion Seasoning, olives and Classic Greek Dressing. Just before
serving, toast the bread (optional), brush with remaining tuna oil and season lightly with Garlic & Herb Seasoning. Spread the egg mixture over the bread, be generous and use it all. Top with tuna mixture. If bread
slices are too big, cut into halves or thirds. Garnish
with red onion half rings and parsley.