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 sliced; 200 g rosa tomatoes halved; 2 mediterranean cucumber or English cucumber, deseeded and sliced; 3 spring onions thinly sliced; 1 tbsp capers; 1/2 cup feta cheese crumbled; 1/3 cup olives pitted; 1 handful sun-dried tomatoes chopped; 1 handful fresh parsley chopped; 1 handful fresh dill chopped; 1 red onion halved, thinly sliced; 1/3 cup apple cider vinegar; 1/2 tsp sea salt; 2 tsp castor sugar; freshly ground black pepper to taste; 2 tbsp lemon juice; 3 tbsp extra virgin olive oil; 1 tsp honey; 2 tsp wholegrain mustard; salt and freshly ground black pepper to taste

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Ingredients (22)

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

Quick red onion pickle:

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

DRESSING:

2 tbsp	lemon juice
3 tbsp	extra virgin olive oil
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.