Name: Spicy tuna and chickpea salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 carrots, cut into matchsticks; 1 tablespoon thai red curry paste; 2 tablespoon lemon juice; 1 tablespoon light olive oil; 2 teaspoon fish sauce; 425 gram can tuna in spring water, drained, flaked; 400 gram can chickpeas, rinsed; 1 red capsicum, sliced thinly; 1/2 cup chopped coriander; 1/3 cup coriander leaves, to serve

Spicy tuna and chickpea salad

Quick, healthy and packed full of flavour, this spicy Thai-spiced tuna and chickpea salad is easy to make and packed full of goodness, making it perfect for a throw-together lunch or dinner.

Serves 4

Prep

15M

Cook

Total

20M

Skip to Recipe

Ingredients

2 carrots, cut into matchsticks

1 tablespoon thai red curry paste

2 tablespoon lemon juice

1 tablespoon light olive oil

2 teaspoon fish sauce

425 gram can tuna in spring water, drained, flaked

400 gram can chickpeas, rinsed

1 red capsicum, sliced thinly

1/2 cup chopped coriander

1/3 cup coriander leaves, to serve

Method

1.Place carrot in a heatproof bowl; cover with boiling water. Stand 5 minutes, or until carrot is tender. Drain.

2.In a small bowl, whisk curry paste, juice, oil and sauce together.

3.Place carrot, tuna, chickpeas, capsicum and coriander in a bowl. Add curry paste dressing; toss to combine. Serve topped with coriander leaves.

Alternatively, coarsely grate the carrot and use it raw, instead of cutting and cooking it. You can use a mixture of coriander and basil, if preferred.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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