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Tuna salad with lemon caper dressing recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Prepare extra no-cook tuna salad for a delicious work lunch the next day!
Ingredients:
  • 250.00 ml wholemeal couscous
  • 250.00 gm boiling water
  • 1 tsp Chicken Stock Powder
  • 2 x 125g cans chickpeas, drained, rinsed
  • 200g baby green beans, trimmed
  • 2 eschalots, finely chopped
  • 20.00 ml finely chopped capers
  • 1 tsp finely grated lemon rind, plus extra lemon zest, to serve
  • 36.40 gm extra virgin olive oil
  • 425g can tuna in oil, drained, flaked
  • 250.00 ml fresh flat-leaf parsley leaves
  • 8 large iceberg lettuce leaves, torn
  • 250g mini roma tomatoes, halved
  • 180g tub mixed marinated olives
Instructions:
  • In a heatproof bowl, combine couscous with boiling water and stock powder. Mix well and cover. Let it sit for 5 minutes. Fluff the couscous with a fork to separate the grains, then gently fold in the chickpeas.
  • Place the beans in a heatproof bowl and cover them with boiling water. Let them stand for 2 minutes, then drain and refresh them under cold water.
  • In a small bowl, mix together eschalot, capers, lemon rind, olive oil, and lemon juice. Season with salt and pepper. Place the tuna in a separate bowl, pour half of the dressing and half of the parsley, then mix well.
  • Serve by spooning couscous into bowls and topping it with a vibrant mix of lettuce, beans, tomato, olives, and tuna. Sprinkle with remaining parsley and extra lemon zest, then drizzle with the remaining dressing. Enjoy your colorful and flavorful meal!

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