Tuna, tomato & caper salad

Name: Tuna, tomato & caper salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 1 small red onion; 3½ tbsp extra virgin olive oil; 1 tbsp nonpareille capers in brine, rinsed; 1 tbsp sherry vinegar (or red wine vinegar); ½ tsp clear honey, or a little extra to taste; 400 g mixed tomatoes, sliced or halved depending on size; 2 pitted Kalamata olives, torn open; 1 head red chicory, trimmed and sliced; 240 g pack No.1 Yellowfin Tuna Steaks 2s

A vibrant salad that can be on the table in 20 minutes and is great served with some crusty bread alongside. A mix of tomatoes of different sizes looks great; slice larger ones, and cut cherry tomatoes in half.

4 out of 5 stars(1) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins

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Ingredients

1 small red onion
3½ tbsp extra virgin olive oil
1 tbsp nonpareille capers in brine, rinsed
1 tbsp sherry vinegar (or red wine vinegar)
½ tsp clear honey, or a little extra to taste
400g mixed tomatoes, sliced or halved depending on size
2 pitted Kalamata olives, torn open
1 head red chicory, trimmed and sliced
240g pack No.1 Yellowfin Tuna Steaks 2s

Method

Finely slice ½ the onion and finely chop the rest. Heat 3 tbsp of oil in a small frying pan over a medium heat and fry the chopped onion for 2-3 minutes until soft. Add the capers and fry for 1 minute more, then add 1 tbsp water, the vinegar, honey and seasoning. Tip this dressing into a small bowl and set aside.
Arrange the tomatoes, olives, chicory and sliced red onion on 2 plates. Wipe out the frying pan and return to a medium-high heat with the remaining ½ tbsp oil. When hot, season the tuna steaks, add to the pan and fry for about 2 minutes 30 seconds on each side for pink in the middle, or longer if liked.
Sit the tuna steaks on the salad, spoon over the dressing, then serve with crusty bread alongside, if liked.

Cook’s tip

Capers are pickled flower buds and are tangy, salty and packed with flavour. They’re great in salad dressings, stirred into mayonnaise for sandwiches or mixed into pasta sauces. When using capers you can usually add less salt to the finished dish, too.