Tuna salad

Recipe from: 16 February 2015
recipes, fish, salad

Ingredients 29
Servings 2
Time 00:20

Ingredients

  • TUNA HEARTS:
  • 2
    tuna sachets (2 different flavours - lemon and pepper and sun-dried tomato and basil)
  • 2
    Tbs
    double cream yogurt (split in half to mix in for each tuna flavor)
  • 1
    handful
    spring onion (finely chop the bottom of stem and leave tips for the salad)
  • 3
    sun-dried tomatoes (finely chopped)
  • 1
    tsp
    capers (finely chopped)
  • 1/4
    cup
    sesame seeds (for the coating)
  • 1
    tsp
    olive oil
  • 1
    tsp
    freeze-dried cilantro leaves (for the coating)
  • 1
    tsp
    onion seeds (for the coating)
  • 1
    dash
    cayenne pepper
  • 1
    handful
    crostinis (or any crackers, crumbed: use for coating for sundried tomato flavour tuna)
  • SALAD:
  • 1
    mango (skinned, stoned and chopped into little blocks)
  • 1
    pineapple (skinned and chopped into little blocks)
  • 1/2
    baby cucumber (peeled into thin shavings)
  • 1
    spring onion tips (sliced lengthwise)
  • 1
    handful
    tiger stripe tomatoes and cherry tomatoes (cut either into halves or quarters)
  • 3
    artichoke hearts (cut into quarters)
  • 3/4
    wheel of feta cheese (crumbed)
  • 1
    Tbs
    green peppercorns
  • SALAD DRESSING:
  • 1
    Tbs
    soy sauce
  • 1
    Tbs
    balsamic vinegar
  • 1
    Tbs
    olive oil
  • 1
    knob of ginger (skinned and thinly sliced lengthwise)
  • 1
    green chili (seeded and sliced lengthwise)
  • 1/2
    lemon (juiced)
  • salt and pepper, to taste
 

Method

 

For the tuna hearts

Mix the yoghurt and spring onion with lemon and pepper tuna flavor. Scoop about a table spoon and shape with your hand into a ball and then into a heart shape. Coat in the sesame seeds, cilantro leaves, onion seeds and cayenne pepper mix. Place clingfilm on the kitchen surface and place finished heart onto clingfilm. Now for the sun-dried tomato tuna flavor – mix in the yogurt, chopped sun-dried tomatoes, capers and olive oil. Then shape into hearts and coat with the crostini crumbs place onto clingfilm.

Dressing

Place all ingredients in bowl and rest at room temperature for about 15 minutes.

To plate your salad

First, place the mango and pineapple, arrange the tomatoes, spring onion, cucumber shavings, artichokes and feta cheese. Scatter over some green peppercorns and then the salad dressing. Finish off your salad with the tuna hearts on top.

Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.
 
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Read more on: fish  |  salad  |  recipes
 

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