Vegetable salad with tuna

Vegetable salad with tuna


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This salad combines frozen and fresh vegetables. Use snow peas in place of frozen peas, when in season.

Lynn Lewis

Serves: 4 

  • 1¼ cups (150 g) frozen peas
  • 150g frozen green beans
  • salt
  • 3 chilled cooked potatoes, unpeeled
  • 1 yellow and 1 green capsicum
  • 1 medium white onion
  • 2 large tomatoes
  • 2⁄3 cup (100g) green stuffed olives
  • 1 small clove garlic, finely chopped
  • 4 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • freshly ground black pepper
  • 1 can (185g) water–packed tuna, drained
  • lemon wedges, to serve

Preparation:40min  ›  Cook:15min  ›  Ready in:55min 

  1. Bring ½ cup (125 ml) water to a boil in a saucepan with ½ teaspoon salt. Add frozen peas and beans, cover and cook 5 minutes. Pour into strainer, reserving liquid. Drain vegetables and let cool.
  2. Peel potatoes and cut into small cubes. Trim capsicums and cut into short strips. Slice onion into rings. Halve tomatoes, remove seeds and cut into eighths.
  3. Halve olives if desired. Place olives, peas, beans, capsicum strips, onion rings, tomato wedges and diced potatoes in a serving bowl.
  4. Combine garlic, mayonnaise, oil, lemon juice and 3 tablespoons of reserved vegetable cooking water. Stir together until smooth. Add salt and pepper to taste.
  5. Pour mayonnaise mixture over vegetables. Flake tuna a little. Arrange on vegetables. Serve with lemon wedges.

green beans

Green beans are low in fat, high in dietary fibre and a good source of B vitamins. If using fresh green beans instead of frozen, remove tops, add to a large saucepan of boiling salted water and cook, uncovered, 4 to 6 minutes, until crisp-tender.

diced vegetables with tuna

Dice 1 red and 1 yellow capsicum, 3 large tomatoes, 2 Lebanese cucumbers, 2 medium carrots and 2 large celery stalks. Arrange on a platter. * Finely dice 1 medium white onion. Drain and flake 1 can (185g) tuna in water or olive oil. Combine with onion. Whisk 2 tablespoons mayonnaise, 1⁄2 cup (125g) yogurt, 1 tablespoon sunflower oil and herb salt and pepper to taste. Stir into tuna and onion mixture. Spoon mixture onto vegetables. Sprinkle with chopped fresh parsley.

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