Recipe by -Sylvie-
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.
Top Review by Thorsten
Excellent way to serve tuna and you can enjoy it warm or cold. I followed exactly the directions, except for cooking the tuna. I have seared it before cutting it into cubes. I like the use of red onion, because it is more delicate in taste than yellow onions. The tomatoes and cucumber add a wonderful fresh note (and I think the salad could be chilled in summer to support this fresh note). The beans melt all the different flavors and are an excellent counterpart for the tuna. I would suggest to use this dressing, because the fresh herbs are fantastic. I like this salad, because it is easy to make and full of flavors. And it is a fantastic way to serve very fresh tuna.
- 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 See How It's Made
- Heat oil in a pan.
- Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
- Spoon mix into a large dish and add the beans, cucumber and tomatoes.
- 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.
- Pour the dressing over the tuna salad.
- Arrange the tuna salad on a bed of green salad leaves of your choice to serve.