Tuna rainbow salad

Tuna rainbow salad

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(1 ratings)

Prep: 15 mins No cook


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: per serving

  • kcal357
  • fat21g
  • saturates3g
  • carbs28g
  • sugars17g
  • fibre6g
  • protein14g
  • salt1.1g
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  • 1 red pepper, sliced
  • 1 large carrot, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 340g can sweetcorn kernels, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 150g sugar snap pea
  • 6 cooked baby beetroot, quartered



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 185g can flaked tuna in spring water, drained



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 100g mayonnaise
  • 1 tbsp lemon juice
  • 2 tsp wholegrain mustard
  • 1 tsp water
  • lettuce leaves



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 1 spring onion, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  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.

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