msc_ecolabel

Couscous tuna salad

Prep time 20 mins
Cooking Time 5 mins
Serves 2
Bart van Olphen holding up a large crab

Recipe By

Bart van Olphen Bart van Olphen is a Dutch chef and founder of Fish Tales

Skipjack tuna
  • 130 g couscous
  • 1 chicken or vegetable stock cube
  • Olive oil, extra virgin
  • Juice of ¼ lemon
  • 1 bell pepper, seeds removed, diced
  • 1 red onion, in rings
  • 2 tins MSC certified tuna in olive oil, drained (drained weight 100 grams per tin)
  • 2 stems basil, leaves coarsely chopped
  • 2 stems parsley, leaves coarsely chopped
  • 2 stems mint, leaves coarsely chopped
  • Salt and pepper
  1. Prepare the couscous according to the instructions on the packaging. Use stock instead of water for more flavour.
  2. Allow the couscous to cool and break up with a fork.
  3. Season with a few spoonfuls of olive oil, lemon juice, salt and pepper.
  4. Add the bell pepper, red onion and tuna to the salad.
  5. Mix in the herbs, reserving some for garnish.
  6. Garnish the salad with the reserved herbs.
Photo credit: David Loftus

Ingredients

Method

  • 130 g couscous
  • 1 chicken or vegetable stock cube
  • Olive oil, extra virgin
  • Juice of ¼ lemon
  • 1 bell pepper, seeds removed, diced
  • 1 red onion, in rings
  • 2 tins MSC certified tuna in olive oil, drained (drained weight 100 grams per tin)
  • 2 stems basil, leaves coarsely chopped
  • 2 stems parsley, leaves coarsely chopped
  • 2 stems mint, leaves coarsely chopped
  • Salt and pepper
  1. Prepare the couscous according to the instructions on the packaging. Use stock instead of water for more flavour.
  2. Allow the couscous to cool and break up with a fork.
  3. Season with a few spoonfuls of olive oil, lemon juice, salt and pepper.
  4. Add the bell pepper, red onion and tuna to the salad.
  5. Mix in the herbs, reserving some for garnish.
  6. Garnish the salad with the reserved herbs.
Photo credit: David Loftus
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}