Light, quick and yummy … and no actual cooking, so perfect for a hot, humid Sydney summer
A Matthew Evans recipe from a few years ago. Hope he doesn’t mind…
Serves 4
Ingredients
- 2 x 185g tins of tuna in oil (best quality only, it’s important for this dish)
- 3 x large ripe tomatoes, diced
- half a telegraph cucumber, diced
- 3 tablespoons chopped fresh coriander
- 2 tablespoons chopped fresh mint
- zest of one lemon, grated finely (about 2 teaspoons worth)
- juice of one lemon (about 1 tablespoon)
- 4 tablespoons olive oil
- salt and pepper
- couscous
Method
Drain the tuna and keep the juice/oil. Flake the tuna in a big bowl.
Add the tomatoes, cucumber, coriander and mint and toss gently.
Add the zest, lemon juice, olive oil, salt and pepper and toss again. Let this stand for half an hour for the flavours to come together (it is worth it) and for you to have a beer (definitely worth it).
When you are ready, prepare the couscous as per any method you like. Just remember to fold the reserved oil from the tuna through it, then you can serve up a big bowl of yummy fishy couscous and big bowl of yummy fishy salad and have another beer.
And I’m going to do all that right now.