Tuna salad

Recipe from: 1/17/2001 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 185
    g
    tuna chunks in brine, drained
  • 500
    g
    green beans, blanched
  • 2
    spring onions, thinly sliced
  • handful basil leaves, roughly torn
  • 10
    ml
    chopped mint leaves
  • LEMON GARLIC CROÛTONS
  • 125
    ml
    fresh bread, crusts discarded, broken into pieces
  • olive oil for frying
  • 1
    large garlic clove, crushed
  • 10
    ml
    olive oil
  • 30
    ml
    chopped parsley
  • 15
    ml
    grated lemon peel
  • FRENCH DRESSING
  • 15
    ml
    red wine vinegar
  • salt and freshly ground black pepper
  • 30
    ml
    olive oil
 

Method

 
CROÛTONS Fry bread in a little olive oil until golden. Combine garlic, olive oil, chopped parsley and grated lemon peel in a small bowl and add bread. Toss in garlic and oil mixture until well coated. Drain croûtons on absorbent kitchen paper. FRENCH DRESSING Whisk together vinegar and salt to taste until salt dissolves. Slowly add olive oil, whisking all the time with a hand whisk until mixture thickens. Season to taste with extra salt and black pepper. SALAD In a large bowl combine tuna, beans, spring onion, herbs and croûtons. Drizzle with French dressing and serve. Serves 4.
 

Read more on: fish/seafood  |  shallow-fry
 

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