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Chopped Salad with Tuna, Capers & Pickled Vegetables

Chopped Salad with Tuna, Capers & Pickled Vegetables

© Recipe courtesy of Julie Le Clerc

CHOPPED SALAD WITH TUNA, CAPERS & PICKLED VEGETABLES

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 Romulo capers  in brine, drained
 ¾ cup quick pickled vegetables (see above recipe)
Sea salt and freshly ground black pepper
La Chinata 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
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.

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