Tuna Salad with Salsa Verde

Name: Tuna Salad with Salsa Verde
Total time: 10 min
Ingredients: cherry tomatoes; Coconut oil; tuna in spring water, drained; mixed salad leaves; cannellini beans, drained, rinsed; handfuls soft green herbs (mint, basil, parsley, chives, coriander); small clove garlic, crushed or finely grated; lemon, juiced; anchovy fillets, finely chopped; capers, finely chopped

and slow roasted tomatoes

10 min

By Izy Hossack
July 7, 2022

Why trust us?

This isn’t just a regular old tuna salad, this is a fresh take on the lunchbox favourite by pairing the fish with a homemade salsa verde, packed with fresh herbs and finely chopped anchovies.

Ingredients

2 Persons

200 g

cherry tomatoes
1 tsp

Coconut oil
2 x (160g) tin

tuna in spring water, drained
100 g

mixed salad leaves
0.5 (400g) tin

cannellini beans, drained, rinsed

SALSA VERDE:

1 large

handfuls soft green herbs (mint, basil, parsley, chives, coriander)
1

small clove garlic, crushed or finely grated
0.5

lemon, juiced
1

anchovy fillets, finely chopped
1 tsp

capers, finely chopped
1 tbsp

extra virgin olive oil

Preparation

1

Preheat the oven to 140C fan (160C non-fan).
2

Place the coconut oil on a lined tray and into the oven for 1-2 minutes to melt. Remove and add the cherry tomatoes. Toss in the oil then roast for 40-60 minutes until wrinkly and turning brown at the edges.
3

For the salsa verde, finely chop the herbs and add to a bowl. Add the garlic, lemon juice, anchovy, capers and oil. Stir to combine. Alternatively pulse everything together in a small food processor until finely chopped.
4

Toss the drained tuna, salad leaves and cannellini beans with a few tablespoons of the salsa verde. Dot with the roasted tomatoes and serve, with leftover salsa verde for drizzling.
1

Enjoy!