Spring tuna green salad
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 6 cloves garlic flakes
- 400g sweet baby peppers
- 2 Tbsp olive oil, plus extra for drizzling
- sea salt, to taste
- freshly ground black pepper, to taste
- 400g runner beans
- 340 g asparagus spears, blanched
- 2 170g tin solid light meat tuna in water
- 3 heads baby gem lettuce, rinsed and separated
- basil leaves, to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 200ºC.
- Slice the garlic cloves into thin slivers.
- Halve the sweet peppers and place them on a roasting tray. Scatter the garlic slivers over the pepper halves.
- Coat the peppers in olive oil and season well with sea salt.
- Roast in the oven for 15 minutes, or until charred and sizzling.
- Pod the runner beans. Blanch the beans and asparagus spears until tender, but still crisp.
- Drain the tin of tuna.
- Toss together the baby gem lettuce leaves, asparagus, beans and tuna.
- Squeeze over a generous amount of lemon juice then drizzle with olive oil before seasoning.
- Top with fresh basil and the warm blackened peppers.
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