Cos Lettuce ‘Cups’ with Roasted Tomato Vinagrette

Serves # 4

Ingredients

• 1 packet Rainbow Fresh Cos lettuce
• For the filling:
• 4 eggs, hardboiled, peeled and diced finely
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard
• ½ bunch fresh chives, chopped finely
• ½ bunch fresh dill, chopped finely
• 200gm canned tuna, flaked
• Pinch of smoked paprika
• Zest of one lemon
• Salt & freshly ground black pepper, to taste
• For the vinaigrette:
• 2 punnets of cherry tomatoes, cut in half
• 1 garlic clove, crushed
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• ½ bunch thyme
• Salt & freshly ground black pepper, to taste
• ½ bunch basil leaves, picked and torn loosely
• ½ tsp tabasco sauce (if preferred)

Method:

Preheat oven to 200°C.
Place the tomatoes, garlic, oil, balsamic vinegar, thyme and salt and pepper on a baking tray and roast for 20-25mins until tomatoes have collapsed.
Meanwhile, in a medium size bowl add mayonnaise, mustard, chives, dill, tuna, paprika, lemon zest, salt and pepper and stir to combine well. Add eggs and mix, seasoning to taste again, if required. Cover and set aside in the refrigerator.
Once tomatoes have cooled slightly (5-10 mins) then place all the ingredients in a food processor, along with the basil leaves and tabasco. Pulse with on/off motion until blended but still a little chunky. Season to taste and if mixture appears too watery, add more oil and blend on/off again for a few seconds.
To arrange:
Place cos lettuce on a large platter (or individual serving plates), top with egg mixture and drizzle on some of the roasted tomato vinaigrette. Drizzle finely with a little olive oil and serve immediately.