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Tuna fish salad

This summer tuna fish salad recipe is a tasty and healthy summer salad, easy on the budget and quick to make. It serves six and takes 15 - 30 minutes to make. Courtesy of the Heart Foundation


  • 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


  • 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


  • 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.