Recipe: Modern tuna-cobb salad

A salad that's hearty enough to be a fast weeknight dinner on-the-go!


1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled gorgonzola or stilton
2 tbsp finely chopped chives
2 tbsp water
1 tbsp lemon juice
8 cups baby spinach or arugula
1 avocado, peeled and cut into thin wedges
170 g multicoloured cherry tomatoes, halved
3 slices prosciutto, each sliced into 4 strips
340 g canned chunk white tuna, with water drained


Stir mayo with sour cream, gorgonzola, chives, water and lemon juice in a large bowl. Season generously with fresh pepper. Add spinach and toss until coated. Divide among 4 plates. Top with avocado, tuna, tomatoes and prosciutto.

Recipe courtesy of Chatelaine