Prep 15 mins
Cook 10 mins
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.
- 453.59 g tuna steak, skinned and cubed,can be fresh or defrosted
- 14.79 ml olive oil
- 1 clove garlic, crushed
- 1 red onion, thinly sliced
- 396.89 g can red kidney beans, washed and drained
- 2 tomatoes, chopped
- 1 cucumber, chopped
- 29.58 ml olive oil
- 29.58 ml chopped fresh parsley
- 14.79 ml chopped fresh basil
- 9.85 ml vinegar
- salt, to taste
- pepper, to taste
- green salad leaves, to garnish
- 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.
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.