Tuna rainbow salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 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
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.
