Tuna, Sweet Peppers, Chilli and Caper Salad

This recipe transforms canned tuna fish into a luxurious appetizer in this recipe for a deliciously piquant, textured salad.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 8  ounces tuna in vegetable oil, drained
• 2  egg yolks
• 1  tablespoon Dijon mustard
• 1  tablespoon white wine vinegar
• 3  tablespoons capers
• 2  shallots, finely chopped
• 1  gherkin, finely chopped
• 1  red bell pepper, finely diced
• 1  green bell pepper, finely diced
• 1  red chili pepper, finely chopped
• 1  ounce basil, finely chopped
• 3  tablespoons olive oil, good quality
• 1  lemon, halved
•  mixed salad green

Directions

1. Drain the tuna, reserving the olive oil from the tuna.
2. Put the egg yolks, mustard and vinegar into a bowl and drizzle in the oil from the tuna can slowly, whisking all the time, until the mixture takes on a creamy consistency.
3. Mix together the capers, shallots and gherkins and combine with the egg yolk mixture.
4. Mix the red and green peppers with the chilli, basil, two tablespoons of olive oil and a generous squeeze of lemon juice.
5. In a pastry ring mould layer the tuna, the pepper mixture then the mayonnaise and squeeze with lemon juice. Repeat so that you have a second layer.
6. Remove the ring and finish off with the baby leaves and a drizzle of good olive oil. Serve.