Spring tuna green salad served with garlicky blackened baby pepper
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Fat conscious Pescatarian
- 10 minutes
- 25 minutes
- Zevenwacht Tin Mine White Blend 2007
- Buy Ingredients Here
Ingredients
- 6 cloves garlic
- 400 g sweet baby peppers
- 2 T olive oil, plus extra for drizzling
- sea salt and freshly ground black
- pepper, to taste
- 400 g runner beans
- 200 g asparagus spears, rinsed
- 1 x 170 g can solid light meat
- tuna in spring water
- 3 heads baby gem lettuce, rinsed and separated
- 2 T fresh basil, rinsed
Cooking Instructions
Preheat the oven to 200ºC.
Slice the garlic cloves into thin slivers.
Halve the sweet peppers and place on a roasting tray. Scatter the garlic slivers over the pepper halves.
Coat the pepper 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 can 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 pepper.
Per serving: 805.2 kJ, 16.4 g protein, 8.1 g fat, 9.6 g carbs
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