Tuna Greek Style Salad

Tue, 28 June 2016

Edward was in the kitchen to show us how to whip up this delicious and healthy option. 

INGREDIENTS
• 1 can Infusions Tuna - Basil (130g)
• ½ cucumber, peeled
• 1 small red onion, finely sliced
• 2 medium tomatoes, cut into chunks
• 1 red pepper
• 50g black olives
• 50g couscous
• 100ml boiling water
• 50g feta cheese, crumbled
• Zest and juice of 1 lemon
• 1 tbs chopped parsley
• 1 tbs extra virgin olive oil
• Fresh basil for garnish

PREPARATION METHOD
Here's a simple to prepare tuna salad recipe, 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 tuna salad recipes from John West 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 infused tuna, garnish with fresh basil leaves and serve.

INDIAN TUNA PITTA POCKETS

INGREDIENTS
• 2 80g cans of cumin and coriander infused tuna
• 2 large wholemeal pittas grilled, cut lengthways in half and opened
• A large handful of rocket
• Half a royal gala apple, thinly sliced
• Half a small red onion, finely diced
• 2 teaspoons of shop bought mango chutney
• 2 tablespoons of natural yoghurt
• 1 teaspoon of shop bought mint sauce

PREPARATION METHOD
Place the rocket, sliced apple and red onion in a mixing bowl.
Scatter over the infused cumin and coriander tuna and gently toss to mix the tuna and its dressing with the salad.
Put to one side.
In a small bowl mix the yoghurt and mint sauce and put to one side.
Take the warm pittas and spread inside a little mango chutney. Fill carefully with the tuna salad.
Top with the minty yoghurt sauce and enjoy!
If you are having friends around fill mini pitta pockets in the same way and serve as canapes!