WHAT’S COOKING: Tuna salad with asparagus, pear, green olives, gherkins and feta balls
It’s a green salad with attitude. Canned yellowfin tuna is the centrepiece of a green salad with zing and zest.
Tony Jackman introduces a unique green salad featuring tuna salad with asparagus, pear, green olives, gherkins, and feta balls. The salad centers around canned yellowfin tuna as the main component, paired with a medley of fresh and flavorful ingredients. The recipe calls for Mediterranean Kitchen feta balls, which were initially overlooked, but soon proved to be a perfect addition to the dish.
The salad includes slim green asparagus spears, a Williams pear sliced into wedges, brined green olives stuffed with pimento paste, sweet and sour gherkins, and spring onions. A lemon juice dressing is created using oil and brine from the tuna, feta balls, and olives, combined with mayonnaise. The salad is served on a bed of cos lettuce and garnished with microgreens.
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