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THE CLASSIC TUNA SALAD
The classic tuna salad
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How to:

Infuse your olive oil

It’s easy to make your own infused olive oil, but take care when using fresh ingredients as anything that contains water (even in small quantities) – such as garlic, lemon peel, fresh peppers or fresh herbs and spices – can encourage the growth of botulism, resulting in a potentially toxic brew.

Far more advisable is to dry your flavouring ingredients before adding them to the oil.

This is easily done using a food dehydrator, but if you don't have one, pop the herbs or spices in a cool oven until dry or even leave them in the sun for a couple of days.

Once crispy dry, give them a slight crush to release the essential oils.

Keep it simple by using only one flavourant at a time – the oil will pick up the flavour in a week or two, which will intensify over time.

Try these great flavorants:

Basil • Bay leaf • Cardamom • Chervil • Chives • Cinnamon • Cloves • Coriander • Cumin • Dill • Juniper • Marjoram • Mint • Nutmeg • Orange or lemon peel • Oregano • Parsley • Rosemary • Star anise • Sundried tomatoes • Tarragon • Thyme



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Recipe by: Abigail Donnelly
Serves: 4
Category: Easy / Kid-friendly
Prep time: 35 minutes
Cooking time: 20 minutes
Ingredients:
350 g fresh tuna
2 T olive oil
1/2 cup flat leaf parsley
4 spring onions,chopped
1 1/2 cups Bulgarian yoghurt
2 t Dijon mustard
1 clove garlic, crushed
juice of 1 lemon
24 baby potatoes
150 g green beans, blanched
1 cup kalamata olives, crushed
3 eggs, hard-boiled
sea salt and freshly ground black pepper
Cooking instructions:

Cut the tuna into cubes. In a hot pan over a high heat, sear in the olive oil for 3 minutes. Add the parsley and spring onion to the yoghurt, along with the mustard, garlic and lemon juice.

Mix thoroughly. Toss the tuna in the yoghurt dressing until coated. Cook the baby potatoes in a saucepan of rapidly boiling water until tender, then drain.

Halve the potatoes and arrange on a platter along with the crisp green beans and dressed tuna. Scatter over the olives and finely grate the eggs onto the salad. Season to taste and serve.

Per serving: 2414.6 kJ, 32.4 g protein, 29.9 g fat, 38.8 g carbs

 
Wine: Paul Cluver Pinot Noir 2008


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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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