MEDITERRANEAN TUNA SALAD

dressing ingredients to a mason jar and season (to taste) with fine sea salt and pepper, to suit taste. Seal the jar and shake vigorously to combine. Store in the fridge while preparing the rest of the salad.

Then cook the orzo pasta as per directions, after salting water. Drain pasta, rinse under cold water, let cool, and allow to dry. Transfer to a large bowl and toss with 2-3tbsp of the dressing.

Meanwhile, prep the rest of the ingredients - flake the tuna with a fork and add to the drained pasta. Add the diced bell peppers, olives, parsley, onion, and cucumber. Add all the ingredients to the bowl with the pasta and tuna. Add in the feta cheese and toss well. Drizzle the dressing on the salad and reserve a little for adding later on, if needed. Gently toss the salad and enjoy immediately.

Note: Dress the salad only before serving – this salad does not store well, once dressed.

When you visit the fish market or the fresh fish counter in a supermarket, does the sight of huge chunks of bloody, red meat tuna put you off, or do they stir up the gastronomist in you? Available often for just about RO1.8/kg, this meaty fish, caught off Oman's shores, contain a large amount of myoglobin, a red pigment that also gives it a savoury, meaty flavour. Rich in Omega-3 fatty acids which lower the risk for heart disease and cancer, and support brain health, tuna is also high in vitamin B3 (niacin), vitamin B12 which is necessary to form red blood cells, vitamin D which supports mineral absorption, plus magnesium, phosphorus and potassium – all crucial for building immunity in the time of the pandemic.

So, if you haven't taken a liking for this chef's delight yet, may be, it's time to 'go tuna' this weekend.