| | Tuna salad with lemon caper dressing
Tuna salad with lemon caper dressing
Tuna salad with lemon caper dressing 4.3-5 9
  • Calories: 2436 kj
  • Fat: 29.7g
  • Carbohydrates: 43.1g

How to Make:

  1. Place couscous in a heatproof bowl. Add boiling water and stock powder. Stir. Cover. Stand for 5 minutes. Fluff couscous with a fork to separate grains. Stir in chickpeas.
  2. Meanwhile, place beans in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh under cold water.
  3. Combine eschalot, capers, rind, oil and lemon juice in a small bowl. Season with salt and pepper. Place tuna in a bowl. Add 1/2 the dressing and ? the parsley. Toss to combine.
  4. Spoon couscous into serving bowls. Top with lettuce, beans, tomato, olives and tuna mixture. Sprinkle with remaining parsley and extra lemon zest. Drizzle with remaining dressing. Serve.
Time for preparing:
4 min.
Servings:
2

Ingredients:

  • 1 cup wholemeal couscous
  • 1 cup boiling water
  • 1 teaspoon chicken stock powder
  • 2 x 125g cans chickpeas, drained, rinsed
  • 200g baby green beans, trimmed
  • 2 eschalots, finely chopped
  • 1 tablespoon finely chopped capers
  • 1 teaspoon finely grated lemon rind, plus extra lemon zest, to serve
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 425g can tuna in oil, drained, flaked
  • 1 cup fresh flat-leaf parsley leaves
  • 8 large iceberg lettuce leaves, torn
  • 250g mini roma tomatoes, halved
  • 180g tub mixed marinated olives
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