Tuna, tomato and haloumi salad

Cooking Fish Tuna, tomato and haloumi salad

Detailed step-by-step description of how to cook the dish "Tuna, tomato and haloumi salad". Try it by all means

Lables: Low carb Low sugar Lower gi Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine tomatoes, cucumbers, capsicum and olives in a large bowl. Add 1 tablespoon oil and 1 tablespoon lemon juice. Season with salt and pepper. Toss to combine.
  2. Pat haloumi dry with paper towel. Heat a non-stick frying pan over medium-high heat. Add 1 tablespoon oil. Heat until hot. Add haloumi. Cook for 1 minute each side or until golden.
  3. Arrange rocket, salad and tuna on a platter. Top with haloumi. Drizzle with remaining oil. Season with pepper. Serve.

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4 vine-ripened tomatoes, cut into wedges
3 Lebanese cucumbers, quartered lengthways, cut into 1cm-thick slices
1 yellow capsicum, thinly sliced
100g kalamata olives
1/4 cup olive oil
1/2 small lemon, juiced
240g haloumi, drained, cut into 8 slices
1 bunch rocket, trimmed
425g can tuna in oil, drained, flaked

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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