Cold Tuna and Vegetable Salad

    45 minutes

    This salad combines omega-3 fatty acids from the tuna with lots of vitamins C and B6.

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    Serves: 4 

    • 500 g small red or white new potatoes, scrubbed
    • 50 g thin green beans
    • 2 large eggs, boiled, peeled and quartered
    • 250 g mixed lettuce leaves, washed
    • 1 tablespoon chopped parsley
    • 1 tablespoon snipped fresh chives
    • 1 small red onion, thinly sliced
    • 1 tablespoon bottled tapenade (black olive paste)
    • 2 garlic cloves, finely chopped
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon red wine vinegar
    • 1 teaspoon balsamic vinegar
    • pepper to taste
    • 10 to 15 radishes, thinly sliced
    • 1 can (180 g) tuna packed in water, drained
    • 4 cherry tomatoes
    • 1 red capsicum, seeded and thinly sliced
    • 1 yellow capsicum, seeded and thinly sliced
    • 1 green capsicum, seeded and thinly sliced
    • 8 black olives
    • fresh basil leaves

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Put potatoes in saucepan with water to cover and bring to boil. Simmer 10 minutes, add beans and cook until vegetables are tender, 5 minutes more. Drain and rinse under cold water.
    2. Put eggs in small saucepan with cold water to cover; bring to boil. Simmer gently for 5 minutes, drain. Peel eggs and let stand in bowl of cold water.
    3. In large shallow bowl, toss together lettuce, parsley, chives and red onion.
    4. In small bowl, whisk together tapenade, garlic, olive oil, red wine and balsamic vinegars and pepper to taste. Pour 2⁄3 dressing over salad and toss.
    5. Arrange halved potatoes, tuna, olives, eggs with capsicums, radishes, beans and tomatoes on salad, pour over 1⁄3 dressing and garnish with basil.

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