Tuna, Mint, Tomato and Cucumber Salad
|170g or 184g |
|1 can |
|Ocean's Flaked Albacore Tuna, drained |
|¼ cup |
|Chopped fresh mint |
|4 ||4 |
|Large ripe tomatoes, cut into ¼ inch slices |
|Seedless cucumber, peeled, and cut into small dice |
| 250ml ||1 cup ||Cherry or grape tomatoes in assorted colors, halved |
|½ cup |
|Kalamata olives, sliced |
| 75ml || ¼ cup || Extra-virgin olive oil |
| || ||Juice and zest of one lemon |
| || || Freshly ground black pepper |
You eat with your eyes and this salad will present itself deliciously. If you have something in your cupboard called finishing salt or course sea salt this is an ideal recipe to experiment on. Sprinkle this salt sparingly over the first layer of sliced tomatoes.
- In a small bowl, whisk together the olive oil, lemon zest, juice and black pepper.
- You are going to layer your salad.First arrange the tomato slices, overlapping slightly, on a serving platter. Sprinkle the cucumber over the tomato slices.Scatter the bite size tomatoes over the cucumber. Sprinkle tuna and then the olives on top.
- Garnish with the fresh mint over the salad and serve immediately.
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