Mediterranean tuna salad


Mediterranean diet, tuna,bibby's kitchen@36, food2

Ingredients 23
Servings 0
Minutes 30 mins
  • 2x170
    g
    tuna chunks, in vegetable oil, drained
  • 400
    g
    tin chickpeas, rinsed and drained
  • 1
    of each red and orange sweet bell peppers, sliced
  • 200
    g
    rosa or cherry tomatoes, halved
  • 2
    Mediterranean cucumbers or ½ English cucumber, deseeded and sliced
  • 3
    scallions (spring onions), thinly sliced
  • 1
    Tbs
    (heaping) capers, rinsed
  • 1/2
    c
    feta, crumbled
  • 1/3
    c
    olives, pitted
  • a generous handful semi-sundried tomatoes
  • handful
    fresh dill and flat leaf parsley, roughly chopped
  • Quick red onion pickle:
  • 1
    red onion, thinly sliced into half moons
  • 1/3
    c
    apple cider vinegar
  • 1/2
    tsp
    sea salt flakes
  • 2
    tsp
    castor sugar
  • grinding of black pepper
  • Dressing:
  • 2
    Tbs
    lemon juice
  • 3
    Tbs
    extra virgin olive oil
  • 1
    tsp
    honey
  • 2
    tsp
    wholegrain mustard
  • salt and pepper, to taste
 

Method

30 mins
 
Start by making the pickle. Combine the vinegar, salt, sugar and pepper in a non-metallic bowl. Once the sugar has dissolved, add the onions and set aside for about 30 minutes.

For the salad, place all the ingredients except the tuna, in a large mixing bowl.

To make the dressing, whisk all the ingredients together until the oil and lemon juice emulsify.

Pour the dressing over the salad and toss together by hand. Lastly, add the tuna chunks and turn over lightly, trying to keep the tuna from breaking up too much.

Transfer to a serving platter.

Drain the vinegar off the onions and scatter over the salad. Serve immediately.

Reprinted with the permission of Bibby's Kitchen@36. To see more click HERE. 

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