Everybody has a tuna salad recipe. Not everybody loves a tuna salad though. But when its hot and you’re in the middle of a heat wave and not in the mood for cooking, a tuna salad is a quick and tasty option. Of course you can do anything with a can of tuna to turn it into a salad to give it interest and flavour. This is my version without mayonnaise. We dont always have to add mayonnaise to everything. Here in Provence we rely much on the freshness of herbs and of course olive oil!

Recipe

  • One medium sweet potato, cut in four, lengthwise
  • Olive oil
  • One can of tuna
  • One large spring onion
  • One or two baby red sweet peppers
  • One heaped TBSP of capers
  • Chopped fresh parsley or fresh dill
  • One TBSP pumpkin seeds
  • One TBSP sunflower seeds
  • One TBSP dried currants
  • For the vinaigrette:
  • Olive oil
  • One TBSP of mustard
  • One tsp of honey
  • Cider vinegar
  • Salt and pepper
  • Salad leaves of your choice
  1. Preheat the oven to 180 degr C.
  2. Place the four slices of sweet potato, cut side up in an oven pan, drizzle with olive oil and season lightly with salt.
  3. Bake in the oven for 40 minute or until tender.Leave to cool down completely.
  4. Drain the can of tuna and flake with a fork.
  5. Slice the spring onion and the baby sweet peppers and add to the tuna.
  6. Add the capers and chopped herbs to the tuna mixture and mix together lightly.
  7. Add the seeds and currants.
  8. Mix the ingredients for the vinaigrette in a bowl and add little by little to your tuna. Don’t add too much vinaigrette so it gets soggy.
  9. Serve the tuna salad on top of the roasted and cooled sweet potato with some fresh salad leaves and extra vinaigrette on the side.

Serves 2

Pinch of salt:

  1. Change the ingredients and quantities to your preference.
  2. Serve a slice of sweet pepper on a plate and spoon the tuna salad on top.
  3. Dont add too much vianigrette to prevent it from being soggy. At the table more vinaigrette can be drizzled over the salad and sweet potato.
  4. Eat cold or at room temperature.
  5. Use shredded cooked chicken breast instead of the tuna.
  6. Serve with crusty country bread.

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