Greek Style Salad with Basil Tuna
25 Minutes Serves 2
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.
- 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
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.
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