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Tuna rainbow salad

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

  • Prep: 15 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 357
  • Carbohydrates 28
  • Saturated Fat 3
  • Sugar 17
  • Protein 14
  • Fat 21
  • Fibre 6
  • Salt 1.1

Nutrition per serving

  • Calories 357
  • Carbohydrates 28
  • Saturated Fat 3
  • Sugar 17
  • Protein 14
  • Fat 21
  • Fibre 6
  • Salt 1.1

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

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.

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