Summer tuna fish salad

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

Visual of tuna fish salad
SERVES 6
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner
SERVES 6
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner

Method

  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 refridgerate 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

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
  • 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

Method

  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 refridgerate 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

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.