Zesty Lemon Tuna Salad
A bright, fresh tuna salad with crunchy veg and a simple lemon olive oil dressing
Prep
10 mins
Cook
0 mins
Serves
2 to 3
Difficulty
Easy
Ingredients
Dressing
- Juice of 1.5 lemons
- 3/4 teaspoon cooking salt
- 1/4 teaspoon freshly cracked black pepper
- 1/8 to 1/4 cup extra virgin olive oil, to taste
Salad
- 3 × 90 g cans tinned tuna, drained (see note below)
- 1/4 red capsicum, diced finely
- 1/4 cup freshly chopped parsley
- 1/3 cup diced cucumber
- 150 g cherry tomatoes, halved
Method
- Drain the tuna well and add it to a large bowl.
- Add capsicum, parsley, cucumber, and cherry tomatoes.
- Pour the lemon juice, salt, pepper, and olive oil straight into the bowl with the salad ingredients. No separate bowl needed.
- Mix gently until everything is evenly coated. Start with 1/8 cup olive oil and add more if you prefer it oilier.
- Enjoy immediately.
Tips
- Start with less olive oil, then add more after tasting
- Chill your ingredients first for an extra refreshing salad
- Serve with crusty bread, crackers, or in lettuce cups
- Note: I used lemon flavoured tuna because I could not find the olive oil variety. This recipe is based on that flavour, so if you use tuna in olive oil or another variety you may need to slightly reduce or adjust the added olive oil to taste.
Storage
- Best eaten fresh, but can be stored airtight in the fridge for up to 24 hours
- Stir before serving as the dressing may settle
- If making ahead, add tomatoes just before serving for best texture
Macros (approx)
Calories
340 kcal
Protein
30 g
Carbs
7 g
Fat
22 g
Based on 3 serves and 1/8 cup extra virgin olive oil. Values are estimates and will vary by brand.
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