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.
1
Whip the butter and combine it with the canned tuna fillet. Mash until smooth, adding mayonnaise, salt, and pepper.
- 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.
- Green salad leaves: 100 g
- Lemon juice: 1 teaspoon
3
Stuff large pitted olives with tomato paste and hot pepper. Cut cherry tomatoes in half.
- Black olives: 15 g
- Tomato paste: 1 tablespoon
- Dried red chili: 1 tablespoon
- Cherry tomatoes: 12 pieces
4
Place olives and tomatoes with the fish mixture.
- Black olives: 15 g
- Cherry tomatoes: 12 pieces
