- Serves6
- CourseStarter
- Prepare15 mins
- Cook-
- Total time15 mins
Ingredients
- ½ x 25g pack flat leaf parsley
- 4 tbsp extra virgin olive oil
- ½ lemon, juice
- 6 anchovy fillets in olive oil, drained
- 150g jar albacore tuna in extra virgin olive oil, drained
- 5 tbsp mayonnaise
- 1 clove/s garlic
- 3 tbsp nonpareille capers, drained and rinsed
- 450g No.1 Red Choice Tomatoes
- 400g fresh Waitrose Baby Plum Tomatoes
Method
In the small bowl of a food processor (or use a hand blender), whizz the parsley (leaves and tender stalks) and oil; transfer to a bowl and set aside. Wipe out the food processor bowl, then add the lemon juice, anchovies, tuna, mayonnaise, garlic and 1 tbsp capers and blend to a smooth paste, adding 3-4 tbsp water until it reaches a thick pouring consistency; set aside.
Slice the red choice tomatoes and halve the baby plum tomatoes; arrange on a platter. Sprinkle with salt, then spoon over some of the tuna dressing (cover and store the leftovers in the fridge for up to 2 days). Scatter over the remaining 2 tbsp capers and drizzle with the parsley oil.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,206kJ/ 292kcals |
---|---|
Fat | 26g |
Saturated Fat | 3g |
Carbohydrates | 4.8g |
Sugars | 4.7g |
Fibre | 1.6g |
Protein | 7.9g |
Salt | 0.9g |