Recipes>Fish Recipes
Italian Tuna Salad
by Amelia Freer from Nourish & Glow: The 10-Day Plan
Easy
Serves 1
Amelia Freer shares her healthy tuna salad from her cookbook, Nourish & Glow. This quick recipe makes for a delicious light lunch and can be enjoyed as part of Amelia’s 10-day plan.
Discover more delicious Salad recipes
Vibrant and filling salads for all seasons
From the book
Nourish & Glow: The 10-Day Plan
Amelia Freer
Buy From
Introduction
This super-simple salad is the type of thing that I eat most days. It can be thrown together in minutes from ingredients I almost always have lying around, and yet still packs both a nutritional and flavour punch. Delicious.
Tags
Ingredients
| 100g | sugar snap peas (or fine green beans) |
|---|---|
| 1 tbsp | pine nuts (you could also use sunflower seeds) |
| 100g | responsibly sourced tinned or jarred tuna |
| 8-10 | black olives |
| ½ | of a red pepper, deseeded and sliced |
| ¼ | of a red onion |
| 3 | sun-dried tomatoes, drained and chopped |
| a big handful | of salad leaves (I love Little Gem or rocket here) |
| a few | extra basil leaves, for flavour (optional) |
| 1 tsp | capers (optional) |
| For the pesto: | |
| 2 tbsp | olive oil |
| ½ | lemon, juice |
| 2 tbsp | fresh basil leaves |
| 2 tbsp | fresh parsley leaves |
| 1 tbsp | pine nuts (or sunflower seeds) |
| a good pinch | of sea salt and freshly ground black pepper |
Method
Blanch the sugar snap peas by boiling or steaming them or 1-2 minutes. Drain immediately, then place under running cold water for a few seconds to stop them cooking.
If you like, you could also toast the pine nuts for a minute or so in a frying pan over a medium heat to give them a little extra colour. You could skip this step if you are pressed for time.
Put all the pesto ingredients into a small blender and blend for a minute or so, until well combined. If it looks a little dry, add an extra squeeze of lemon juice. This step can be done ahead of time – just put the pesto into a little jar, screw the lid on and leave in the fridge overnight.
When you are ready to make the salad, pile all the salad ingredients on to a plate, sprinkle with the capers and pine nuts and drizzle over some pesto.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Salad Recipes
View all
Jamie Oliver’s Curried Fried Eggs and Grain Salad
by Jamie Oliver from Eat Yourself Healthy
Mary Berry’s Burrata Caprese Sharing Platter
by Mary Berry from Mary 90: My Very Best Recipes
More Recipes from Nourish & Glow: The 10-Day Plan
View all
Stuffed Peppers with Chilli
by Amelia Freer from Nourish & Glow: The 10-Day Plan
Herby Green Omelette
by Amelia Freer from Nourish & Glow: The 10-Day Plan
More Make it tonight Recipes
View all
Bored of Lunch’s Air Fryer Spicy Tuna Pitta
by Nathan Anthony from Bored of Lunch: Meal Planner
Creamy Butter Beans and Lentils
by Niall Kirkland from The Good Bite Easy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
