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Lebanese tuna salad

Fresh, flavoursome and packed full of goodness, this tasty tuna salad is brilliant served with freshly toasted Lebanese bread and a zesty lemon dressing.


Lebanese tuna salad

1 lemon, zest and juice
28 round wholemeal lebanese bread
1 1/2 tbspvegetable or olive oil
425 gcan tuna in oil, drained, flaked
400 gcan chickpeas, rinsed
250 gcherry tomatoes, halved
1 telegraph cucumber, halved lengthwise, chopped
1/2 small red onion, thinly sliced
1/3 cupchopped mint
1/3 cupchopped flat-leaf parsley
lemon wedges, to serve


Lebanese tuna salad

1. Preheat oven to 180°C (160°C fan-forced). Brush both sides of bread with a little of the oil. Place bread on a baking tray. Bake 5 minutes each side, or until golden and crisp. Set aside to cool.
2. Combine tuna, chickpeas, tomato, cucumber, onion, mint, parsley and zest in a large bowl. Whisk juice and remaining oil in a jug. Season. Drizzle over salad. Toss to combine.
3. Break bread into pieces. Add to salad. Toss to combine. Spoon into serving bowls. Serve with lemon wedges.

Make ahead: Prepare bread 2 days ahead. Break into pieces; store in an airtight container.

Add bread just before serving or it will become soggy.

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