Tuna, olive and potato salad with deep-fried onion rings

Tuna, olive and potato salad with deep-fried onion rings

ServesServes 4


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


  1. Sift the flour, sugar, salt and baking powder into a large bowl
  2. Whisk in the beer until there are no lumps and leave to rest for 20 minutes
  3. Peel and slice the onions into rings about ½ cm thick and set aside
  4. Boil the potatoes in salted water until soft
  5. Peel and cut into smaller pieces
  6. Blanch the beans and pit and slice the olives
  7. Place them into a large mixing bowl with the potatoes and pour over the lemon juice
  8. Add the tuna and toss to combine all the ingredients
  9. Heat vegetable oil in a medium sized saucepan
  10. Toss the onion rings in the extra flour then dip into the batter
  11. Cook a few at a time until golden and drain on kitchen paper
  12. To serve, add the rocket leaves to the salad and toss to combine
  13. Place into bowls and top with the onion rings
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