Summer salad with warm tuna on toast

Summer salad with warm tuna on toast
A treat for all the family!
People

recipe_people 4

Preparation Time

recipe_clock 20 min

Cooking Time

recipe_cooking 15 min

What you need for this recipe

Ingredients

All ingredients
  • 2 tins 1/6 (210 g) la belle-iloise tuna with black olives hot toast topping
  • 20 thin slices of baguette (cut at an angle)
  • 3 handfuls mixed seasonal salad
  • 1 handful rocket (approx. 40 g)
  • 1 small onion (spring onion if available)
  • 2 small courgettes (approx. 320 g)
  • 1 yellow pepper (approx. 200 g)
  • 1 red pepper (approx. 200 g)
  • 16 black olives
  • 20 g pine nuts
  • 6 tablespoons olive oil
  • 1 small tablespoon mustard
  • Juice 1/2 lemon
  • 2 tablespoons balsamic vinegar
  • 2 pinches Herbes de Provence
  • 4 pinches salt
  • 2 pinches pepper
Let's get started
Steps
  1. Cut the peppers into thin strips. Put them in a bowl and season with 2 tablespoons olive oil, a pinch of salt, a pinch of pepper and a pinch of Herbes de Provence. Spread in an oven-proof dish and place under the grill for about 10 minutes until they start to colour, remove and leave to cool.
  2. Cut the courgettes in thin slices. Season them with the lemon juice, a pinch of salt, a pinch of pepper and a pinch of Herbes de Provence. Leave this mixture to marinate chilled for at least 20 minutes.
  3. Toast the pine nuts.
  4. Make the dressing in a large bowl and then toss with the salad leaves. Divide the salad between four attractive plates.
  5. Add the courgettes, the finely sliced onion and the cooled peppers.
  6. Cut the baguette into thin slices, slightly at an angle, spread with the tuna topping and place under the grill until golden.
  7. Arrange the toasts on the salads. Decorate with the pine nuts and olives.
  8. Serve immediately.
Tips:
  • To make this salad even more summery, add a few basil leaves.
  • The peppers and courgettes can be prepared the day before.

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