Indonesian tuna salad with olives

4 servings

25 minutes

Indonesian tuna salad with olives is a bright and spicy dish reflecting the rich flavor traditions of Indonesian cuisine. It features tender canned tuna fillet enriched with butter and mayonnaise, creating a creamy texture. Olives stuffed with tomato paste and red pepper add spiciness, while lemon juice refreshes the taste. Bright cherry tomatoes and crunchy lettuce leaves give the dish freshness and lightness. This salad is not only delicious but also exquisite, perfect as a light snack or standalone dish. It captivates with its harmony of contrasts—the softness of tuna, spiciness of spices, and freshness of vegetables—creating true delight for gourmets.

Energy value per serving

• Calories: 147.1
• Proteins: 10.1g
• Fats: 10.2g
• Carbohydrates: 3.6g

Ingredients

• Butter: 30 g
• Tuna: 150 g
• Salt: to taste
• Mayonnaise: 1 tbsp
• Ground black pepper: to taste
• Olives: 15 g
• Tomato paste: 1 tbsp
• Green salad: 100 g
• Lemon juice: 1 tsp
• Dried red pepper: 1 tbsp
• Cherry tomatoes: 12 pc

Cooking steps

1. Whip the butter and combine it with the canned tuna fillet. Mash until smooth, adding mayonnaise, salt, and pepper.

   Required ingredients:

   • Butter: 30 g
   • Tuna: 150 g
   • Mayonnaise: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Place the fish mixture on the lettuce leaves. Drizzle with lemon juice.

   Required ingredients:

   • Green salad: 100 g
   • Lemon juice: 1 teaspoon

3. Stuff large pitted olives with tomato paste and hot pepper. Cut cherry tomatoes in half.

   Required ingredients:

   • Olives: 15 g
   • Tomato paste: 1 tablespoon
   • Dried red pepper: 1 tablespoon
   • Cherry tomatoes: 12 pieces

4. Place olives and tomatoes with the fish mixture.

   Required ingredients:

   • Olives: 15 g
   • Cherry tomatoes: 12 pieces