Summer tuna fish salad

Tasty and healthy summer salad, easy on the budget and quick to make

Visual of tuna fish salad
TIME TO MAKE15 - 30 mins
TIME TO MAKE15 - 30 mins


  1. Drain the juice from the canned tuna and reserve. Flake the tuna into small pieces.
  2. Combine all the vegetables in a large bowl. Add the tuna flakes.
  3. Pour the dressing over the salad. Toss and transfer to a serving bowl.
  4. Sprinkle with black pepper.
  5. Cover and refrigerate until ready to serve.


Make the dressing:

  1. Mix together juice from tuna, white vinegar, oil and parsley in a small bowl and mix well.


  • Replace the silverbeet leaves with 4 spinach leaves.
  • Replace the tuna with canned salmon or steamed fresh fish.

Serving suggestions:

  • Oven-baked potato wedges, or
  • Wholemeal bread rolls.
  • 225 g
    can tuna in spring water
  • silverbeet leaves, finely chopped
  • cucumber , finely chopped
  • celery sticks, finely chopped
  • green pepper , chopped
  • red or yellow pepper , chopped
  • spring onions , chopped
  • tomatoes , finely chopped
  • red onion, finely chopped
    black pepper, to taste
    liquid from canned tuna
  • 1 tbsp
    white vinegar
  • 2 tbsp
    canola oil
  • 1/2 cup
    parsley, finely chopped
Per serve
  • Energy
  • Total Fat