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
  1. Blanch the sugar snap peas by boiling or steaming them or 1-2 minutes

  2. Drain immediately, then place under running cold water for a few seconds to stop them cooking

  3. 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

  4. You could skip this step if you are pressed for time

  5. Put all the pesto ingredients into a small blender and blend for a minute or so, until well combined

  6. If it looks a little dry, add an extra squeeze of lemon juice

  7. 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

  8. 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


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