Warm Tuna salad with Italian spices served with crispy potato skins

A dish that can be prepared well ahead and just needs last minute flashes in the pan! It combines flavours, different textures and is bursting with colour. Perfect for a Saturday night special. Potato skins make a nice change from croutons and can be cooked from frozen. Just add another 10 minutes. 

You can replace the slow-roasted tomatoes with sun-dried tomatoes.

Warm Tuna salad with Italian spices served with crispy potato skins

Prep Time12 mins
Cook Time30 mins
Total Time42 mins
Servings: 2

Ingredients

  • 200 g fresh Tuna cut into 2cm dice
  • 2 spring onions thinly chopped
  • tsp spice mix -see below
  • 1 little gem lettuce halved or ¼ iceberg cut into ½ lengthways
  • 2 eggs
  • 2-3 tbsp olive oil
  • 1 tbsp capers
  • 2 tbsp mayonnaise
  • Broccoli broken into small florets
  • 6 slow-roasted tomato halves warmed
  • jacket potato skins from 2 potatoes

Spice Mix

  • 1 tsp chilli flakes
  • 1 tsp coarse black pepper
  • 1/2 tsp fennel seeds
  • 1 tsp paprika
  • 2 tsp mixed herbs
  • 1 tsp cumin
  • 1 tsp garlic salt or flakes

Mix all the ingredients together and store in a jar. 

    Instructions

    • Place the tuna on a plate and sprinkle over the spice mix and spring onions.
    • Drizzle over a tablespoon of olive oil and leave to marinade for about 1 hour. Put the potato skins onto a baking tray and cut into 3 lengthways. Drizzle over some olive oil and season.
    • Place them in a medium oven 180C/ gas mark 4 for 20-25 minutes until golden and crispy.
    • Boil the eggs to your own preference.
    • Heat a little oil in a frying pan over a medium hot heat and add the lettuce halves. Cook for about 1 minute on each side, just enough to slightly soften and a light brown. Place each on separate warm dinner plates.
    • Remove from the pan and add the broccoli. Again simply toss for about 1 minute. Add to the lettuce.
    • Heat the pan and add the tuna and saute until just seared on all sides.
    • Arrange the tuna, eggs and tomatoes onto the plate with the lettuce and broccoli.
    • Mix the capers with the mayonnaise. Season with coarse black pepper
    • Arrange the potato skins around each plate and serve with the mayonnaise.

    Notes

    Variations - For a vegetarian dish replace the tuna with drained tofu and marinade and cook until golden. 

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