Summer tuna salad
This salad is popular at any time of the year and is ideal to take in the lunch box. Watch the video on how to make this recipe.
225g can tuna in spring water, drained and liquid reserved
1 Tbsp white vinegar
2 Tbsp canola oil
3 silverbeet leaves, very finely sliced
1 cucumber, chopped finely
1 green capsicum, chopped
1 red or yellow capsicum, chopped
2 tomatoes, finely chopped
1 red onion, finely chopped
½ cup finely chopped parsley
black pepper, to taste
Flake tuna into small pieces in a bowl.
Combine vinegar, oil and 1-2 Tbsp liquid from tuna to make dressing.
Combine all vegetables in a large bowl. Add tuna flakes.
Pour dressing over salad. Toss and transfer to a serving bowl.
Sprinkle with black pepper.
Cover and refrigerate until ready to serve.
Nutrition Information Panel
|Per Serving [4-6 Serves]|
|- saturated fat||0.5g|