Tuna salad

Name: Tuna salad
Ingredients: 1 can (160 g) tuna in oil; 3 large tomatoes (600 g); 3 medium cucumbers (600 g); 1/2 head (150 g) iceberg lettuce; 1 lemon (120 g); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Salad - Tuna salad by Antonela E. - Recipia

Tuna salad is served cold, with tomatoes, cucumbers and lemon juice, and needs no cooking. The vegetables stay crisp, while the iceberg leaves add volume to the bowl; it’s just right for warm days. I serve it with a slice of toast. Prep: 20 minutes. Cook: 0 minutes. Total time: 20 minutes. Serves: 4. About 115 kcal and 9 g protein per serving.

Ingredients

1 can (160 g) tuna in oil
3 large tomatoes (600 g)
3 medium cucumbers (600 g)
1/2 head (150 g) iceberg lettuce
1 lemon (120 g)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Drain the oil from the tuna. Wash the tomatoes, cucumbers, lettuce and lemon, then drain the leaves well. 2. Cut the tomatoes and cucumbers into cubes. Tear the lettuce by hand or cut it into strips; the leaves should be well drained. 3. Put the vegetables in a bowl and add the tuna. Squeeze half a lemon over the salad, season with salt and pepper, then toss gently. 4. Cut the remaining half of the lemon into slices and arrange them on top.

Notes

You can wash and prepare the vegetables ahead of time, but keep them separate from the tuna and lemon juice until close to serving. Leftovers, once mixed, will keep covered in the fridge for up to 3 days, although the leaves and cucumbers will gradually soften. I serve it with toast. Large, fleshy tomatoes release less juice than very soft ones; if yours are watery, cut them up and leave them to drain for a few minutes. If the cucumbers have thick skins, you can peel them in strips, and if they have large seeds, scoop them out with a teaspoon. Drain the can well so the oil doesn’t collect on the lettuce leaves. If you prefer, replace the tuna in oil with a 160 g can of tuna in its own juice, well drained. Add the lemon juice gradually and taste before pouring it all in, since lemons can vary in acidity.