Name: Mediterranean tuna salad
Prep time: 30 min
Total time: 30 min
Yield: serving
Cuisine: Cuisine
Ingredients: 2x170 g tuna tinned chunks in vegetable oil; 400 g chickpeas tinned, drained and rinsed; 1 pepper mixed, sliced; 200 g rosa tomatoes halved; 2 mediterranean cucumber or English cucumber, deseeded and sliced; 3 spring onions thinly sliced; 1 capers; 1/2 feta cheese crumbled; 1/3 olives pitted; sun-dried tomatoes; fresh dill and parsley, chopped; 1 red onion halved, thinly sliced; 1/3 vinegar apple cider; 1/2 tsp sea salt flakes; 2 tsp castor sugar; freshly ground black pepper; 2 lemon juice; 3 olive oil extra virgin; 1 tsp honey; 2 tsp wholegrain mustard; salt and freshly ground black pepper to taste

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Ingredients (21)

2x170 g	tuna — tinned chunks in vegetable oil
400 g	chickpeas — tinned, drained and rinsed
1	pepper — mixed, sliced
200 g	rosa tomatoes — halved
2	mediterranean cucumber — or English cucumber, deseeded and sliced
3	spring onions — thinly sliced
1	capers
1/2	feta cheese — crumbled
1/3	olives — pitted
	sun-dried tomatoes
	fresh dill — and parsley, chopped

Quick red onion pickle:

1	red onion — halved, thinly sliced
1/3	vinegar — apple cider
1/2 tsp	sea salt — flakes
2 tsp	castor sugar
	freshly ground black pepper

DRESSING:

2	lemon juice
3	olive oil — extra virgin
1 tsp	honey
2 tsp	wholegrain mustard
	salt and freshly ground black pepper — to taste

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Method:

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.