Tuna, olive and potato salad with deep-fried onion rings
Serves 4
Preparation time
Cooking time
Serves 4 Preparation time Cooking time Ingredients
- 80g plain flour
- 1 teaspoon sugar
- pinch salt
- ½ teaspoon baking powder
- 160ml beer
- 2 large red onions
- 2 tablespoons plain flour
- vegetable oil for cooking
- 500g waxy potatoes, such as kipfler
- 150g green beans
- 12 large kalamata olives
- 50ml lemon juice
- 185g tin tuna in olive oil
- 1 packet rocket leaves, washed
Method
- Sift the flour, sugar, salt and baking powder into a large bowl
- Whisk in the beer until there are no lumps and leave to rest for 20 minutes
- Peel and slice the onions into rings about ½ cm thick and set aside
- Boil the potatoes in salted water until soft
- Peel and cut into smaller pieces
- Blanch the beans and pit and slice the olives
- Place them into a large mixing bowl with the potatoes and pour over the lemon juice
- Add the tuna and toss to combine all the ingredients
- Heat vegetable oil in a medium sized saucepan
- Toss the onion rings in the extra flour then dip into the batter
- Cook a few at a time until golden and drain on kitchen paper
- To serve, add the rocket leaves to the salad and toss to combine
- Place into bowls and top with the onion rings
Notes
Get the kids to help with the whisking – a great job for burning excess energy!
