Fresh Tuna Salad
Are you looking for a delicious, flavourful salad that will leave your taste buds singing? Look no further than this Italian Fresh Tuna Salad!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: Italian
Keyword: flat beans, fresh tuna, Italian tuna salad, tuna salad
Difficulty: Medium
Diet: dairy free, Gluten free, Keto, Low Carb, nut free, Paleo, Whole30
Servings: 4 as a main
Calories: 452kcal
For the tuna…
- 450 grams fresh tuna steaks (2 tuna steaks, approximately 16 ounces)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley
- 1 teaspoon dried oregano
- Sea salt and cracked black pepper
For the salad…
- 400 grams flat beans (approximately 2 cups, 14.11 ounces)
- 250 grams Mini Roma tomatoes (approximately 1 cup, 8.82 ounces)
- ½ cup small basil leaves chopped
- ⅓ cup pitted black olives chopped
- ⅓ cup caper berries stems removed
For the Italian dressing..
- ⅓ cup olive oil extra virgin
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice fresh
- 1 clove garlic minced
- 1 tablespoons fresh parsley chopped
- 1 tablespoon fresh basil chopped
- ¼ teaspoon paprika
- ¼ teaspoon oregano dried Greek *
For the garnish…
- 2 sprigs large basil leaves
- 1-2 tablespoons caper berries
Step 1 - Marinate the Tuna
Step 2 - Blanch the Beans
Bring a large pot of water to a rolling boil.
Wash the beans, top, tail and string them, them then cut them on the diagonal in 2.5cm pieces.
Place the flat beans into the boiling water and cook for approximately 4-5 minutes (they should be cooked al dente).
While the beans are cooking, fill a large bowl with ice water
Drain the beans in a colander and submerge in the ice water so they retain their colour, the drain well and pat dry.
Step 3 - Pan-fry the Tuna
Heat a non-stick frypan on medium-high heat.
Add the tuna steaks with the oil to the frypan. and allow to cook for 2-3 minutes on each side. This will depend on how thick the tuna steaks are and how well done you like them. If you like them raw in the middle then 1 minute each side should be more than enough.
Look at the side of the tuna to see how far through it is cooked, but remember it will keep cooking for a short while when taken off the heat.
Remove from the heat and allow to rest.
Step 4 - Prepare Everything Else
Wash your mini Roma tomatoes, pat them dry and slice them in half.
Wash the parsley, pat dry, cut off the stems and roughly chop.
Wash the small basil, pat dry and remove the leaves from the stems, if you are using large basil then wash the leaves, and cut them into chiffonade ribbons.
Drain and rinse the caper-berries and remove the stems,
Drain and rinse the pitted olives, and finely chop.
Place all your dressing ingredients in a glass jar, season and shake until emulsified.
Step 5 - Assemble Your Fresh Tuna Salad
Flake the tuna and place in a large mixing bowl with all of the prepared ingredients.
Season your salad, pour the dressing over the salad and toss gently until well combined.
Taste and adjust seasonings according to your taste.
Arrange the salad in a large salad bowl, place the caper berries and basil leaves on top to garnish.
Serve and Enjoy!
- It is well worth the effort to make a trip to your Greek deli and buy a bag of dried Greek oregano, the taste is incomparable to what you find in your supermarket.
Calories: 452kcal | Carbohydrates: 12g | Protein: 29g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 43mg | Sodium: 691mg | Potassium: 694mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4109IU | Vitamin C: 27mg | Calcium: 83mg | Iron: 3mg