Mediterranean tuna salad

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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 Tbs	capers
1/2 c	feta cheese — crumbled
1/3 c	olives — pitted
	sun-dried tomatoes
handful	fresh dill — and parsley, chopped

Quick red onion pickle:

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

DRESSING:

2 Tbs	lemon juice
3 Tbs	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. To see more click HERE.

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