Try this Tuna salad ottolenghi recipe, or contribute your own.
Suggest a better descriptionPut the rosemary, bay and peppercorns in a saucepan, add the oil and heat to just below boiling point. Add the tuna (it must be covered; if not, heat more oil and top up). Remove from the heat, set aside to cool, then refrigerate for at least 24 hours.
Boil the potatoes and turmeric in salted water for 10-12 minutes. Drain and put the potatoes in a large bowl. While the spuds are still hot, add the anchovies, harissa, capers, preserved lemon, olives and some salt, along with 90ml of the tuna oil and some of the peppercorns. Mix and leave to cool.
Remove the tuna from the oil, break into bite-sized chunks and add to the salad. Add the lemon juice, peppers, eggs, lettuce and parsley, toss gently, taste and adjust the salt. Add more oil if need be, and serve.
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Serving Size: 1 recipe (385g) | ||
Recipe Makes: 1 | ||
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Calories: 446 | ||
Calories from Fat: 236 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 744.5mg | 229 % | |
Sodium 1812.9mg | 63 % | |
Potassium 766.9mg | 20 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 23.9g | ||
Protein 27.5g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 446
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