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  1. Home
  2. canned tuna recipes

Layered tuna salad

Perfect for summer entertaining, this salad is full of bright colours and flavours. - by Chantal Walsh
  • 22 Sep 2015
Layered tuna salad
Cook: 10 Minutes - easy - Serves 6
Proudly supported by
Perfect for summer entertaining, this salad is full of bright colours and flavours.

Ingredients

2 pita bread rounds

1 Tbsp olive oil

400 g can butter beans drained

Sea-salt flakes, to season

1 tsp sweet smoked paprika

3 heaped Tbsp good-quality mayonnaise

3 Lebanese cucumbers, peeled, halved lengthways, deseeded, sliced

½ roasted red capsicum, finely chopped

½ red onion, cut into thin wedges

2 x 185 g cans tuna in chilli oil, drained

250 g punnet grape tomatoes, halved

1 small beetroot, peeled, finely sliced using a mandolin

6 small radishes, washed, stems trimmed

8 large pitted kalamata olives, sliced

1 handful mint leaves, torn

Dressing

80 ml extra virgin olive oil

Juice of ½ lemon

15 ml red wine vinegar

Sea-salt flakes and freshly ground black pepper, 
to season

Method

  1. Preheat oven to 180°C. 
Line an oven tray with baking paper. Cut pita bread into triangles (about 16 triangles per round) and open up each triangle. Transfer to prepared tray and bake for 3 minutes or until crisp. Set aside.
  2. Meanwhile, put oil in a large frying pan over a high heat. 
Add butter beans and fry, tossing constantly, for 5-8 minutes or until bean skins 
start to go crispy. Season with salt and sprinkle over paprika, then remove from heat.
  3. To assemble salad, spread mayonnaise over base of a large serving platter. Arrange cucumber, capsicum and red onion over mayonnaise, then 
top with tuna, fried butter beans, tomato, beetroot and radishes. Scatter over olive and mint.
  4. To make dressing, put oil, lemon juice and red wine vinegar in a small bowl and season. Stir to combine, then spoon over salad. Serve salad with pita triangles on the side.
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