Tuna rainbow salad
- Cassie Best
Save recipe
Serves 4
Easy
Prep: 15 mins
No cook
A star rating of 5 out of 5.4 ratingsRate
loading...
Red, yellow, purple, green - not quite a whole rainbow, but this vibrant salad of tinned fish and veggies comes close
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Healthy coleslaw
A star rating of 4.5 out of 5.75 ratings
Tortellini with pesto & broccoli
A star rating of 4.8 out of 5.37 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 red pepper
sliced
-
1 large carrot
grated
-
340g can sweetcorn
kernels, drained
-
150g sugar snap pea
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal357
-
fat21g
-
saturates3g
-
carbs28g
-
sugars17g
-
fibre6g
-
protein14g
-
salt1.1g
low
Ad
Method
-
step 1
In a large bowl, mix together red pepper, carrot, sweetcorn, sugar snap peas, beetroot and tuna.
-
step 2
In a small bowl, mix together mayonnaise, lemon juice, wholegrain mustard, water and seasoning, if you like, to make a dressing.
-
step 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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...