This salad should really be called “refrigerator salad” as I put it together with odds and ends from the refrigerator. I just wanted to use my supermarket, green plate for something 🙂
1/2 can solid tuna in water, drained and flaked
1 tbsp mayonnaise
1 hard boiled egg, halved
1/2 tomato, sliced
10 black olives
1 – 2 tbsp roquefort cheese, crumbled
Scatter the roquette around a lime green plate. Mix the mayonnaise and tuna, then mound on top of the roquette. Place the remaining ingredients, in an eye-catching pattern, around the plate. Enjoy!