Summer tuna salad
This tasty and healthy tuna salad recipe is easy on the budget and quick to make.
SERVES6
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
TIME TO MAKE15 - 30 mins
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Watch our video to find out how to make a tuna salad.
Method
- Drain juice from the canned tuna (reserve juice for dressing). Flake tuna into small pieces.
- Combine vinegar, oil and liquid from tuna to make the dressing.
- Combine all the vegetables in a large bowl. Add the tuna flakes.
- Pour dressing over the salad. Toss and transfer to a serving bowl.
- Sprinkle with black pepper.
- Cover and refrigerate until ready to serve.
Tips
- If fresh parsley isn’t available, use 2 Tbsp dried parsley instead.
- 225 gtuna in spring water
- 1 tbspwhite vinegar
- 1 tbspoil
- 3 mediumsilverbeet leaves, finely chopped
- 1cucumber, finely chopped
- 2 stickscelery, finely chopped
- 1green capsicum, finely chopped
- 1red or yellow capsicum, finely chopped
- 2spring onions, finely chopped (optional)
- 2tomatoes, finely chopped
- 1 smallred onion, finely chopped
- 1/2 cupfinely chopped parsley
- freshly ground black pepper
Per serve
- Energy419kJ
- Total Fat3.2g
- Saturated Fat0.3g
- Total Carbohydrate15.4g
- Sugars8.3g
- Dietary Fibre3.7g
- Protein7.3g
- Sodium171mg
Watch our video to find out how to make a tuna salad.
Method
- Drain juice from the canned tuna (reserve juice for dressing). Flake tuna into small pieces.
- Combine vinegar, oil and liquid from tuna to make the dressing.
- Combine all the vegetables in a large bowl. Add the tuna flakes.
- Pour dressing over the salad. Toss and transfer to a serving bowl.
- Sprinkle with black pepper.
- Cover and refrigerate until ready to serve.
Tips
- If fresh parsley isn’t available, use 2 Tbsp dried parsley instead.
Ingredients
- 225 gtuna in spring water
- 1 tbspwhite vinegar
- 1 tbspoil
- 3 mediumsilverbeet leaves, finely chopped
- 1cucumber, finely chopped
- 2 stickscelery, finely chopped
- 1green capsicum, finely chopped
- 1red or yellow capsicum, finely chopped
- 2spring onions, finely chopped (optional)
- 2tomatoes, finely chopped
- 1 smallred onion, finely chopped
- 1/2 cupfinely chopped parsley
- freshly ground black pepper
Ingredients
- 225 gtuna in spring water
- 1 tbspwhite vinegar
- 1 tbspoil
- 3 mediumsilverbeet leaves, finely chopped
- 1cucumber, finely chopped
- 2 stickscelery, finely chopped
- 1green capsicum, finely chopped
- 1red or yellow capsicum, finely chopped
- 2spring onions, finely chopped (optional)
- 2tomatoes, finely chopped
- 1 smallred onion, finely chopped
- 1/2 cupfinely chopped parsley
- freshly ground black pepper
Nutrition Facts
Per serve
- Energy419kJ
- Total Fat3.2g
- Saturated Fat0.3g
- Total Carbohydrate15.4g
- Sugars8.3g
- Dietary Fibre3.7g
- Protein7.3g
- Sodium171mg
Watch our video to find out how to make a tuna salad.
Method
- Drain juice from the canned tuna (reserve juice for dressing). Flake tuna into small pieces.
- Combine vinegar, oil and liquid from tuna to make the dressing.
- Combine all the vegetables in a large bowl. Add the tuna flakes.
- Pour dressing over the salad. Toss and transfer to a serving bowl.
- Sprinkle with black pepper.
- Cover and refrigerate until ready to serve.
Tips
- If fresh parsley isn’t available, use 2 Tbsp dried parsley instead.
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