Tue, 9 August 2016
PREPARATION METHOD
Here’s a simple to prepare greek style salad using JOHN WEST INFUSIONS Basil Tuna, with more than a flavour of Greece about it.
It’s lovely and fresh tasting, with a zesty zing in every mouthful and like all of our salad recipes, you can make it in a matter of minutes.
So if you want to remind yourself of that holiday in Crete, or you just fancy a delicious meal packed with taste, this is the tuna salad recipe for you.
To prepare your Greek Tuna Salad Recipe:
Preheat your oven to 200°C / Gas Mark 6.
Rub a little of the olive oil over the pepper, pop onto an oven tray and roast until charred. Place into a freezer bag and leave until cooled.
Once cooled tip the pepper into a bowl, peel off the skin, chop into strips then pour the juices into a measuring jug through a sieve and make up to 100ml with boiling water.
Add the couscous and lemon zest, place into the microwave for one minute, cover and leave until required.
In a large mixing bowl add the peeled chopped cucumber, sliced red onion, chopped tomatoes, roasted pepper strips and black olives. Drizzle with olive oil, then squeeze in the lemon juice, season with a little salt and milled pepper and mix well.
Break the cooled couscous up with a fork, before adding the chopped parsley and feta cheese, mix the couscous into the chopped salad then transfer to a serving bowl.
Finally scatter over the JOHN WEST INFUSIONS Basil Tuna, garnish with fresh basil leaves and serve.
For more information on all our Tuna Recipes please click here.
INGREDIENTS
· 1 x 80g pot of JOHN WEST INFUSIONS Basil Tuna
· ½ a cucumber, peeled
· 1 small red onion, finely sliced
· 2 medium tomatoes, cut into chunks
· 1 red pepper
· 50g of black olives
· 50g of couscous
· 100ml of boiling water
· 50g of feta cheese, crumbled
· 1 lemon zest & juice
· 1 tbs of chopped parsley
· 1 tbs of extra virgin olive oil
· A handful of fresh basil for garnish