Quick Lunch: Salad with tuna, sweetcorn, iceberg lettuce and poached egg with truffle oil

You may have noticed that I have been posting regularly under the "Quick Lunch" section, for healthy delicious lunch that you can prepare in under 15 minutes. As a mother of two, I am always on the go and  I know that it's not always easy to find time to cook a long, elaborate lunch.

I made this relatively simple salad last week, but received several requests on Facebook and Instagram for the recipe. If you're planning to make this to bring to work as a packed lunch, then it is advisable to replace the poached egg with a boiled egg (hen's or quail's will both work). If you're planning on making salads or pasta regularly, then do buy a good bottle of extra virgin olive oil.

There is no rule as to what you can put in your salad. For this salad, I just put together a few things which I like eating such as sweetcorn, tuna and POACHED EGG! You can also add sundried tomatoes or other salad leaves as you please.

Salad with tuna, sweetcorn, iceberg lettuce and poached egg with truffle oil

Salad with tuna, sweetcorn, iceberg lettuce and poached egg with truffle oil
Preparation time: 5 minutes
Cooking time: 5-10 minutes
Serves 2

1/2 can of sweetcorn (you can also use frozen sweetcorn)
2 eggs
1/2 can of tuna (I used tuna chunks in olive oil)
2-3 lettuce leaves, thinly sliced
1 tbsp butter
1 large onion, thinly sliced
2 tbsp extra virgin olive oil
Salt and pepper, to taste
Truffle oil

1. Heat 1 tbsp of olive oil in a frying pan on medium high heat. Add sliced onions and cook until softened for about 2-3 minutes. Season with salt and pepper and remove from heat.

2.At the same time, you can cook your poached or boiled egg. To poach an egg, fill a frying pan with 4cm barely simmering water. Break each egg into a cup and lower into the water. Cook for approximately 2 minutes (you will know it's cooked when the egg white has set). Use a slotted spoon to remove.

3. If using frozen sweetcorn, then pour boiling water over the sweetcorn and leave for a few minutes to defrost. Drain water and place in a bowl with the butter. Mix well.

4. Toss the lettuce with olive oil, and season with salt and pepper.

5. To assemble, place lettuce, followed by fried onions, sweetcorn, tuna and finally top with poached egg. Drizzle with some truffle oil.

Light, simple and delicious

*This recipe has been featured on Asian Food Channel's Facebook page on 1 July 2012.