The Last Of The Summer Days
Riki Shore has worked as a pastry chef, a wedding cake baker, and a food blogger specialising in gluten-free foods. She currently works as a personal chef. She now also sends The View Studio St Andrews a great recipe each month. She can be reached at riki.shore@gmail.com.
It seems that Summer is coming to an end much more quickly than we all would wish for. So Riki has put together a tuna salad with warming spices and lots of flavour which gets our bodies ready for the transition to cooler temperatures.
Ingredients
Curried Tuna Salad
1 can tuna, packed in olive oil
1 tablespoon minced red onion
3 dried apricots, sliced
1 teaspoon chopped coriander
1 tablespoon mayonnaise
1 1/2 tablespoon mango chutney
1 1/2 teaspoon dijon mustard
3/4 teaspoon curry powder
Kosher salt and freshly ground black pepper, to taste
Method
1. Drain the can of tuna and mash it with a fork into fine bits. Place in a medium bowl.
2. Add the apricots, coriander and red onion to the tuna. Mix well.
3. Add the remaining ingredients and mix until everything is combined. Taste and adjust seasoning as necessary.
4. Serve atop lettuce greens, sliced cucumber, chopped avocado and any other fresh raw salad veggies you have to hand.
5. Sprinkle with red wine vinegar vinegar, drizzle a little olive oil and top with a dash of Maldon sea salt.
Hang on to the last days of summer as tight as you can!
