Recipe for a giant Mediterranean Tuna Salad with red onion pickle and honey mustard dressing
2 tins (375g) tuna chunks, in vegetable oil, drained
400g tin chickpeas, rinsed and drained
1 of each, red and orange sweet bell peppers, sliced
1 cup (200g) rosa or cherry tomatoes, halved
2 Mediterranean cucumbers or ½ English cucumber, deseeded and sliced
3 scallions (spring onions), thinly sliced
1 heaping tablespoon capers, rinsed
100g (1/2 cup) feta, crumbled
⅓ cup olives, pitted
a generous handful semi-sundried tomatoes
a handful of fresh dill and flat leaf parsley, roughly chopped
Quick red onion pickle:
1 red onion, thinly sliced into half moons
⅓ cup apple cider vinegar
½ teaspoon sea salt flakes
2 teaspoons castor sugar
grinding of black pepper
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon (5ml) honey
2 teaspoons (10ml) wholegrain mustard
salt and pepper, to taste
Start by making the pickle. Combine the vinegar, salt, sugar and pepper in a non-metallic bowl. Once the sugar has dissolved, add the onions and set aside for about 30 minutes.
For the salad, place all the ingredients except the tuna, in a large mixing bowl.
To make the dressing, whisk all the ingredients together until the oil and lemon juice emulsify.
Pour the dressing over the salad and toss together by hand. Lastly, add the tuna chunks and turn over lightly, trying to keep the tuna from breaking up too much.
Transfer to a serving platter.
Drain the vinegar off the onions and scatter over the salad. Serve immediately.