Italian Tuna Salad
Summary Not available
- 100 g peas
- 1 tbsp nuts
- 100 g jarred tuna
- 8 black olives
- 5 red pepper (deseeded and sliced)
- 1 red onion
- 3 sun-dried tomatoes (drained and chopped)
- 3 tbsp basil leaves (for flavour (optional))
- 1 tsp capers
the pesto:
- 2 tbsp olive oil
- 5 tbsp lemon juice
- 2 tbsp basil (leaves)
- 2 tbsp parsley (leaves)
- 1 tbsp nuts
- 1 tsp black pepper
Blanch the sugar snap peas by boiling or steaming them or 1-2 minutes
Drain immediately, then place under running cold water for a few seconds to stop them cooking
If you like, you could also toast the pine nuts for a minute or so in a frying pan over a medium heat to give them a little extra colour
You could skip this step if you are pressed for time
Put all the pesto ingredients into a small blender and blend for a minute or so, until well combined
If it looks a little dry, add an extra squeeze of lemon juice
This step can be done ahead of time – just put the pesto into a little jar, screw the lid on and leave in the fridge overnight
When you are ready to make the salad, pile all the salad ingredients on to a plate, sprinkle with the capers and pine nuts and drizzle over some pesto
No extra notes