Tuna rainbow salad

Tuna rainbow salad

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 4

Red, yellow, purple, green - not quite a whole rainbow, but this vibrant salad of tinned fish and veggies comes close

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
357
protein
14g
carbs
28g
fat
21g
saturates
3g
fibre
6g
sugar
17g
salt
1.1g

Ingredients

  • 1 red pepper, sliced
  • 1 large carrot, grated
  • 340g can sweetcorn kernels, drained
  • 150g sugar snap peas
  • 6 cooked baby beetroot, quartered
  • 185g can flaked tuna in spring water, drained
  • 100g mayonnaise
  • 1 tbsp lemon juice
  • 2 tsp wholegrain mustard
  • 1 tsp water
  • lettuce leaves
  • 1 spring onion, sliced

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Method

  1. In a large bowl, mix together red pepper, carrot, sweetcorn, sugar snap peas, beetroot and tuna.
  2. In a small bowl, mix together mayonnaise, lemon juice, wholegrain mustard, water and seasoning, if you like, to make a dressing.
  3. Line a large bowl with lettuce leaves, fill with the salad and drizzle with dressing. Top with spring onion and serve straight away.

Recipe from Good Food magazine, August 2012

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