I prefer salads over starters when it comes to drinks. Trust me; I often finish the entire salad plate before I even finish my drink, which can be anything from cucumber salad to raita or even strips of veggies served as a garnish with Tandoori dishes, like cabbage strips. Today is Tuna Tuesday, and what better way to celebrate it than by cooking something tuna? However, a simple salad made with fresh veggies can become a delightful dish by adding some slices of tuna. So, let’s prepare a refreshing and crunchy tuna salad, but first, let’s take a moment to appreciate the deliciousness of tuna.
A sunny day along the coastline
With a fleet of boats soaking in brine
I took to the deep blue sea
The iridescent shine
Drew me far away from the coastline
Schools of Tuna encircled
A glutton like me
Got swayed and humbled
Reveled in the fresh catch
I would visit again for another batch
Steak, Sushi or Salad
Let’s keep humming the Tuna Ballad.
~ Sameer S Nilatkar
Prep time: 10 minutes
Serves: 2
Ingredients:
Tuna shreds/chunks – 100 gm
Chicken boiled/leftovers – 50 gm
Cucumber – 30 gm
Pepper – 20 gm
Onion chopped – 2 tbsp
Cherry Tomatoes – 10 gm
Lettuce – 10 gm
Garlic chopped – 1 tbsp
Sesame Oil – 10 ml
Feta Cheese – 2 tbsp
Seasoning – as per taste
Olives – a few
Lemon juice – 1 tbsp
Method:
1 ) Cook the Tuna and Chicken in the Airfryer for 5 minutes. In the absence of an Airfryer, grill them in the oven for 5 minutes. This gives a nice crunchy taste to the overall dish.
2 ) Cut vegetables as per choice. Saute all, except cherry tomatoes and lettuce for two minutes in sesame oil.
3 ) Mix all the ingredients in a bowl. Top it up with lemon juice and mix well. Garnish with feta cheese and serve right away.
