Usher in the summer with a mouth-watering tuna salad
The era of covid-19 seems like a lifetime ago now!
Ingredients (serves 4)
750g waxy baby potatoes 150g green beans 2x 160g cans tuna in olive oil, drained and flaked 3 ripe tomatoes, in chunks 12 green pitted olives, halved 1 tbsp pickled cucumber slices (optional) 1 bunch spring onions, trimmed and sliced 4 hard boiled eggs, peeled and quartered For the dressing:
4 tbsp extra virgin olive oil 1 tbsp balsamic vinegar ½ tsp wholegrain mustard Sea salt and freshly ground black pepper
Method
Cook the potatoes till tender in lightly salted boiling water. When they are just about tender, add the beans and continue cooking for a couple of minutes more till beans are cooked but still with bite and potatoes are tender.
Drain and run veggies under cold water and drain well.
Place potatoes and veggies in a bowl. Add tuna, tomatoes, olives, cucumber if using, spring onions and hard boiled eggs.
Mix dressing and drizzle over. Toss gently together.
Spoon into four bowls to serve, or use one big bowl and let everyone help themselves.
CARAMELISED PINEAPPLE WITH GINGER AND LIME
Ingredients (serves 4)
1 small ripe pineapple 3 tbsp Muscavodo sugar 50g butter, melted 1-2 tsp ground ginger (to taste) Juice and finely grated zest of 2 limes
Method
Peel pineapple and cut into quarters. Remove the cores from corner of each quarter and discard.
Cut the pineapple into thick wedges and place in a roasting tray. Sprinkle with Muscavado and toss to coat.
Mix melted butter, with ginger, lime juice and zest.
Drizzle mix over the wedges and toss again.
Roast at Gas 4 350F 180C for about 15 minutes or until golden and caramelized.
Spoon into warmed bowls with any juices and serve with cream or ice cream of choice.
WEEKEND GARGLE
This flashback summer lunch dish will go well with a chilled white wine.
I’m looking to Australia for a white which is packed with sunshine.
Yellowtail Chardonnay from South Eastern Australia is one from the range of wines from the Castella family, who have been making wines for generations.
This fresh white wine has all the big fruit you’d expect from an Oz Chardonnay.
Yes, there are peaches and apricots, plus that tell-tale brush of vanilla which identifies Chardonnay on the aroma.
This is a sunny wine from a sunny country, and as such, it brings that typical feelgood factor to proceedings.
A perfect match for this dish, where it will balance the tuna and egg and cope with the olives and other flavourings.
Find it at Supervalu stores now at €9 a bottle while stocks last.
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