Enjoy a variety of textures and flavours with this recipe by Julie Le Clerc. Tangy pickled vegetables and premium Callipo tuna are delicious with fresh and crunchy cos lettuce and Lebanese cucumbers.

Serves 4

Chopped salad with tuna and capers:

1 mini cos lettuce, washed and dried
1 Lebanese cucumber
4 medium tomatoes or 1 cup cherry tomatoes
Handful of fresh basil leaves
300g can Callipo tuna in olive oil, lightly drained and flaked
½ cup Pons capers in brine, drained
¾ cup quick pickled vegetables (see below recipe)
Sal de Añana Spring Salt and freshly ground black pepper
Pons sweet smoked paprika flakes


Roughly chop the lettuce, cucumber, tomatoes and basil and place in a large salad bowl. Add the tuna and capers and toss to combine. Drain the pickled vegetables and add them to the salad, then toss to combine. The oil from the tuna and the vinegar from the pickling liquid naturally dress the salad. Adjust seasoning with salt and pepper, if necessary. Grind over some smoked paprika flakes and serve immediately.

Quick pickled vegetables:
Makes approx. 1-2 cups

Vegetables of your choice (such as red onions, radishes, beans, carrots), enough to yield 1 ½ cups when sliced
1 clove garlic, thinly sliced
½ cup Pons cava rosé vinegar or Forvm Chardonnay vinegar
½ cup water
1 tsp salt
1 tsp sugar

Thinly slice or cut vegetables into matchsticks or small pieces and place in a bowl or jar with the garlic. Place vinegar and water into a small pan; add the salt and sugar. Bring to the boil, or microwave for 2-3 minutes, until bubbling hot. Pour the hot liquid over the veggies and set aside until cooled to room temperature. Serve immediately or store in the fridge. Best eaten within 1-2 days of making.

Recipe by Julie Le Clerc



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