Maleh salad

Recipe from Khalel Mustafa Oqdeh, executive chef at Dubai World Trade Centre’s award-winning catering kitchen.

  • Serves 4

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • ½ kg salted tuna
  • 75g spring onions, chopped
  • 200g fresh tomato, chopped
  • 50g fresh coriander
  • ½ pc fresh lemon
  • 1 pc green chilli
  • 50ml lemon juice


  1. Divide the fish into small pieces and discard the bones. Boil in water for 25 to 30 minutes, drain and refresh under cold running water. Drain again and spread out to dry on paper towels.

  2. Place in a medium bowl, cover and refrigerate for 1 hour. Meanwhile, toss the spring onions, fresh tomato and coriander in a salad bowl.

  3. Add the fish pieces, green chilli and lemon juice. Mix together thoroughly and serve in small bowls with fresh lemon wedges.

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