Back to recipe search

Oceans Smoked Tuna Salad by Chef Vikram Vij

Serves 4 as a salad.

2 cans
Ocean’s Smoked Tuna
1 tsp
Ground Cumin
1 tsp
Ground Coriander
Green beans, blanched
Small ripe tomatoes (sliced in discs)
Garlic clove, peeled and slightly crushed

Little bit of lettuce, chopped or hand broken

1 Green bell pepper, sliced
5-6 Large pitted olives
85ml Extra virgin olive oil
45ml  Red wine vinegar or a good quality balsamic glace

Chef's Tip

You can also add some hard boiled eggs if you want or leave it, depending on how you want your salad served.


  1. In a medium to large bowl, place the Ocean’s Smoked Tuna, add ground cumin and coriander powder and then layer it with all the salad ingredients.
  2. Then add the balsamic glace and olive oil. Leave in the fridge for about 30 minutes. Toss the salad nicely and taste for salt.

You may also like: