Delia

Spanish tuna salad with peppers, olives & artichokes

This recipe comes from Liceras, a region of Spain where Pauline, our recipe tester, has a house. This is her version of a very popular local salad that’s served throughout the region.


Serves 4

This recipe is taken from Delia's How to Cheat at Cooking

Spanish tuna salad with peppers, olives & artichokes
Ingredients
 220g jar best-quality Spanish tuna, drained (Ortiz is good)
 275g Odysea or Karyatis roasted red peppers, drained and chopped
 75g pitted black Kalamata olives (Sainsbury’s or other)
 280g jar chargrilled artichoke hearts, drained and halved
 150g crispy leaf salad
 50g rocket leaves
 540g jar large Judion beans (El Artesano from Sainsbury’s are good), or regular butter beans, drained and rinsed
 240g pack Sunblush tomatoes (Sainsbury’s Taste the Difference), drained
 75g seedless white grapes
For the dressing
 2 tablespoons extra virgin olive oil
 1 tablespoon Spanish sherry vinegar (Sainsbury’s)
 grated zest of 1 lemon
 juice of 1⁄2 lemon

Method

Start by whisking the dressing ingredients together. Then mix the crispy leaf salad with the rocket and arrange about one-third on a large serving plate. Layer up with the beans, peppers, Sunblush tomatoes, tuna and artichokes and the rest of the leaves, seasoning as you go. Scatter the grapes and olives on top, then finally drizzle the dressing over.

Serve immediately with, I would suggest, some Spanish tomato bread (pamboli)

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