Tuna, Sweet Peppers, Chilli and Caper Salad
"This recipe transforms canned tuna fish into a luxurious appetizer in this recipe for a deliciously piquant, textured salad."
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 8 ounces tuna in vegetable oil, drained
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 3 tablespoons capers
- 2 shallots, finely chopped
- 1 gherkin, finely chopped
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 red chili pepper, finely chopped
- 1 ounce basil, finely chopped
- 3 tablespoons olive oil, good quality
- 1 lemon, halved
- mixed salad green
directions
- Drain the tuna, reserving the olive oil from the tuna.
- Put the egg yolks, mustard and vinegar into a bowl and drizzle in the oil from the tuna can slowly, whisking all the time, until the mixture takes on a creamy consistency.
- Mix together the capers, shallots and gherkins and combine with the egg yolk mixture.
- Mix the red and green peppers with the chilli, basil, two tablespoons of olive oil and a generous squeeze of lemon juice.
- In a pastry ring mould layer the tuna, the pepper mixture then the mayonnaise and squeeze with lemon juice. Repeat so that you have a second layer.
- Remove the ring and finish off with the baby leaves and a drizzle of good olive oil. Serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
