An easy, no-fuss midweek special that is cheap, nutritious, wholesome and very tasty. Endless variations are possible, with any combination of vegetables and dressings. You can bulk it out with orzo pasta, rice or bulgar wheat, or just keep it carb-free for a high-protein midweek meal.
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Loading...Ingredients
- 1 can tuna chunks. I prefer the ones in spring water.
- 2 free-range, organic eggs.
- 1 small can of sweetcorn
- A range of mixed salad veg. Choose from: red or yellow peppers, green beans, cucumber, spring onion/red onion, radish, tomato, avocado, celery etc
- Handful of chopped chives
- Lemon or lime wedges to serve
- For the dressing
- 4 tablespoons good olive oil
- 1 tablespoon white wine vinegar
- 1 lime
- 1/2 clove garlic.
Instructions
First, boil the eggs as you like them and set aside to cool.
Assemble your salad ingredients. Drain the can of tuna and flake into a bowl. Drain the sweetcorn and add to the same bowl. Chop up your salad veg. If you are using green beans, I give them a quick blanch in boiling water for 2 minutes before refreshing in ice-cold water.
Make your dressing. Any classic vinaigrette will work - use oil and vinegar in a 4:1 ratio, adding citrus and salt and pepper before whisking. For this recipe, I actually take half a glove of garlic and puree it: chop it finely, sprinkle over some salt and then rub with the side of a knife until it becomes a mashed up puree. Add this to the dressing with a good squeeze of lime and whisk until you have a fabulous dressing.
Mix the dressing with the salad, add some soft herbs, for example chives, and mix well. Serve on its own or with some green leaves.
Notes
This goes very well with a good drizzle of sriracha chilli sauce over the top, if you like a bit of heat.
