Summer tuna fish salad
Tasty and healthy summer salad, easy on the budget and quick to make
SERVES
6
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Dinner
SERVES
6
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Dinner
Method
- Drain the juice from the canned tuna and reserve. Flake the tuna into small pieces
- Combine all the vegetables in a large bowl. Add the tuna flakes
- Pour the dressing over the salad. Toss and transfer to a serving bowl
- Sprinkle with black pepper
- Cover and refridgerate until ready to serve
Make the dressing:
- Mix together juice from tuna, white vinegar, oil and parsley in a small bowl and mix well
Tip
- 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
-
3
silverbeet leaves, finely chopped
-
1
cucumber , finely chopped
-
2
celery sticks, finely chopped
-
1
green pepper , chopped
-
1
red or yellow pepper , chopped
-
2
spring onions , chopped
-
2
tomatoes , finely chopped
-
1
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
Method
- Drain the juice from the canned tuna and reserve. Flake the tuna into small pieces
- Combine all the vegetables in a large bowl. Add the tuna flakes
- Pour the dressing over the salad. Toss and transfer to a serving bowl
- Sprinkle with black pepper
- Cover and refridgerate until ready to serve
Make the dressing:
- Mix together juice from tuna, white vinegar, oil and parsley in a small bowl and mix well
Tip
- 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.
Method
- Drain the juice from the canned tuna and reserve. Flake the tuna into small pieces
- Combine all the vegetables in a large bowl. Add the tuna flakes
- Pour the dressing over the salad. Toss and transfer to a serving bowl
- Sprinkle with black pepper
- Cover and refridgerate until ready to serve
Make the dressing:
- Mix together juice from tuna, white vinegar, oil and parsley in a small bowl and mix well
Tip
- 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.
Find similar recipes
