Mediterranean tuna salad

Bibby's Kitchen
4 servings Cooking: 30 mins
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Conveniently made with pantry staples cleverly supplemented with a splurge of fresh produce.

By Food24 March 16 2017
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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:
1/3 cup apple cider vinegar
1/2 tsp sea salt
2 tsp castor sugar
freshly ground black pepper — to taste
1 red onion — halved, thinly sliced
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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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, into 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.

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