Mediterranean tuna salad

Prep: 30 mins By Food24
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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
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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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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