What is the total time required to make Loaded Tuna Salad with couscous & Kalamata olives?

The total time required to make Loaded Tuna Salad with couscous & Kalamata olives is between 15 and 30 minutes.

What are the main ingredients in Loaded Tuna Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Loaded Tuna Salad?

Calories: 619, Carbs: 53 grams, Fat: grams, Protein: 58.1 grams, Sugar: 12.4 grams, Salt: 1085 grams

How do I prepare Loaded Tuna Salad?

SIMPLY STUNNING!: Plate up a heaping helping of the loaded couscous salad. Top with the seared tuna chunks and drizzle over the caper mustard dressing. Sprinkle over the picked parsley. Well done, Chef! FLUFFY COUSCOUS: Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork. SEARED TUNA: Pat the tuna steaks dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, add the tuna and sear for 30-60 seconds per side. Remove from the pan on completion. Cut into bite-sized chunks. Season to taste. LOADED SALAD: In a salad bowl, add the rinsed salad leaves, the halved olives, the tomato chunks, the cucumber half-moons, the sliced onion (to taste), the drained feta, and the cooked couscous. Toss with a drizzle of oil and seasoning. DRESSING WITH A KICK: In a small bowl, combine the drained capers, the mustard (to taste), a sweetener of choice (to taste), and a drizzle of oil. Add water in 5ml increments until a drizzling consistency. Season to taste.

What should be prepared from my kitchen to make Loaded Tuna Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Loaded Tuna Salad

This isn’t your average tuna salad, this one is jam-packed with yum! It has fresh tomatoes, crunchy cucumber, acidic capers, zingy red onion, salty feta and a classic Dijon mustard. It’s quick to make and absolutely divine to eat, try it!

Loaded Tuna Salad

with couscous & Kalamata olives

Hands on Time: 10 - 25 minutes

Overall Time: 15 - 30 minutes

Download the Recipe for 2

Ingredients:

Capers
Cucumber
Danish-style Feta
Dijon Mustard
Fresh Parsley
Line-caught Tuna Fillet
Line-caught Tuna Fillets
Pitted Kalamata Olives
Red Onion
Salad Leaves
Tomato
Tomatoes
Whole Wheat Couscous

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

FLUFFY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 125ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
SEARED TUNA
Pat the tuna steak dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, add the tuna and sear for 30-60 seconds per side. Remove from the pan on completion. Cut into bite-sized chunks. Season to taste.
LOADED SALAD
In a salad bowl, add the rinsed salad leaves, the halved olives, the tomato chunks, the cucumber half-moons, the sliced onion (to taste), the drained feta, and the cooked couscous. Toss with a drizzle of oil and seasoning.
DRESSING WITH A KICK
In a small bowl, combine the drained capers, the mustard (to taste), a sweetener of choice (to taste), and a drizzle of oil. Add water in 5ml increments until a drizzling consistency. Season to taste.
SIMPLY STUNNING!
Plate up a heaping helping of the loaded couscous salad. Top with the seared tuna chunks and drizzle over the caper mustard dressing. Sprinkle over the picked parsley. Well done, Chef!

Whole Wheat Couscous - 75ml
Line-caught Tuna Fillet - 150g
Salad Leaves - 20g
Pitted Kalamata Olives - 20g
Tomato - 1
Cucumber - 50g
Red Onion - 1
Danish-style Feta - 40g
Capers - 10g
Dijon Mustard - 10ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

FLUFFY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 250ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
SEARED TUNA
Pat the tuna steaks dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, add the tuna and sear for 30-60 seconds per side. Remove from the pan on completion. Cut into bite-sized chunks. Season to taste.
LOADED SALAD
In a salad bowl, add the rinsed salad leaves, the halved olives, the tomato chunks, the cucumber half-moons, the sliced onion (to taste), the drained feta, and the cooked couscous. Toss with a drizzle of oil and seasoning.
DRESSING WITH A KICK
In a small bowl, combine the drained capers, the mustard (to taste), a sweetener of choice (to taste), and a drizzle of oil. Add water in 5ml increments until a drizzling consistency. Season to taste.
SIMPLY STUNNING!
Plate up a heaping helping of the loaded couscous salad. Top with the seared tuna chunks and drizzle over the caper mustard dressing. Sprinkle over the picked parsley. Well done, Chef!

Whole Wheat Couscous - 150ml
Line-caught Tuna Fillets - 300g
Salad Leaves - 40g
Pitted Kalamata Olives - 40g
Tomato - 1
Cucumber - 100g
Red Onion - 1
Danish-style Feta - 80g
Capers - 20g
Dijon Mustard - 20ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

FLUFFY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 375ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
SEARED TUNA
Pat the tuna steaks dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, add the tuna and sear for 30-60 seconds per side. Remove from the pan on completion. Cut into bite-sized chunks. Season to taste.
LOADED SALAD
In a salad bowl, add the rinsed salad leaves, the halved olives, the tomato chunks, the cucumber half-moons, the sliced onion (to taste), the drained feta, and the cooked couscous. Toss with a drizzle of oil and seasoning.
DRESSING WITH A KICK
In a small bowl, combine the drained capers, the mustard (to taste), a sweetener of choice (to taste), and a drizzle of oil. Add water in 5ml increments until a drizzling consistency. Season to taste.
SIMPLY STUNNING!
Plate up a heaping helping of the loaded couscous salad. Top with the seared tuna chunks and drizzle over the caper mustard dressing. Sprinkle over the picked parsley. Well done, Chef!

Whole Wheat Couscous - 225ml
Line-caught Tuna Fillets - 450g
Salad Leaves - 60g
Pitted Kalamata Olives - 60g
Tomatoes - 2
Cucumber - 150g
Red Onion - 1
Danish-style Feta - 120g
Capers - 30g
Dijon Mustard - 30ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

FLUFFY COUSCOUS
Boil the kettle. Using a shallow bowl, submerge the couscous in 500ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 5-8 minutes until tender. Once cooked, fluff up with the fork.
SEARED TUNA
Pat the tuna steaks dry with some paper towel. Place a pan over a high heat with a drizzle of oil. When hot, add the tuna and sear for 30-60 seconds per side. Remove from the pan on completion. Cut into bite-sized chunks. Season to taste.
LOADED SALAD
In a salad bowl, add the rinsed salad leaves, the halved olives, the tomato chunks, the cucumber half-moons, the sliced onion (to taste), the drained feta, and the cooked couscous. Toss with a drizzle of oil and seasoning.
DRESSING WITH A KICK
In a small bowl, combine the drained capers, the mustard (to taste), a sweetener of choice (to taste), and a drizzle of oil. Add water in 5ml increments until drizzling consistency. Season to taste.
SIMPLY STUNNING!
Plate up a heaping helping of the loaded couscous salad. Top with the seared tuna chunks and drizzle over the caper mustard dressing. Sprinkle over the picked parsley. Well done, Chef!