 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I got this recipe when I was at a crafts fair in Scotland. There was a cooking demonstration in the old fish market hall by the harbour, you could taste the food and get the recipe. I love having tuna salad during the summer months, when it's to warm to cook and all you want is a light meal. If you don't want to make your own dressing it's also nice with French Dressing. Ingredients:
1 lb tuna steak, skinned and cubed,can be fresh or defrosted |
1 tablespoon olive oil |
1 clove garlic, crushed |
1 red onion, thinly sliced |
1 (14 ounce) can red kidney beans, washed and drained |
2 tomatoes, chopped |
1/2 cucumber, chopped |
2 tablespoons olive oil |
2 tablespoons chopped fresh parsley |
1 tablespoon chopped fresh basil |
2 teaspoons vinegar |
salt, to taste |
pepper, to taste |
green salad leaves, to garnish |
Directions:
1. Heat oil in a pan.
2. Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
3. Spoon mix into a large dish and add the beans, cucumber and tomatoes.
4. For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
5. Pour the dressing over the tuna salad.
6. Arrange the tuna salad on a bed of green salad leaves of your choice to serve.
|
|