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.
Ingredients
- 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.