The classic tuna salad

The classic tuna salad

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  • 4
  • Easy
  • 35 minutes
  • 20 minutes
  • Paul Cluver Pinot Noir 2008


  • 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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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