Tuna Salad Recipe
I never use lettuce in salad. I find it watery and bitter; it puts me off. If you're a January dieter, you probably want a salad that you can actually stand to eat? Well, look no further, this is the salad you're looking for.
Makes 1
Ingredients
- 1oz / 30g baby leaf spinach
- 1oz / 30g wild rocket
- 4oz / 112g tinned tuna (stored in spring water)
- ½ red pepper
- 3oz / 85g roast potato cubes
- 1oz / 30g spring onions
- 2 tsp / 10ml olive oil
- 2 tsp / 10ml balsamic vinegar
Method
- Wash the spinach and rocket leaves. Toss them together and place into the serving bowl.
- Drain the tuna and scatter it over the leaves. Chop the red pepper into short, thin strips and scatter these over the top with the roast potato cubes.
- Finely chop the spring onions and scatter these over the salad. Drizzle the oil and balsamic vinegar over to dress.
Nutrition
| Nutrition Information* | ||
|---|---|---|
| Per 100g | Per serving (382g) | |
| Energy (kj) | 416 | 1590 |
| Calories (kcal) | 103 | 392 |
| Protein (g) | 8.5 | 32.3 |
| Carbohydrate (g) | 5.6 | 21.5 |
| of which sugars (g) | 1.3 | 5.1 |
| Fat (g) | 2.7 | 10.4 |
| of which saturates (g) | 0.6 | 2.4 |
| Fibre (g) | 1.2 | 4.4 |
| Sodium (g) | 0.11 | 0.42 |
| * Approximate nutritional values based on average values in ingredients | ||