Tuna salad

Name: Tuna salad
Ingredients: 200 g peppery salad leaves (2 bags of 100 g); 4 medium tomatoes (600 g); 1 medium bell pepper (150 g); 4 pickled gherkins (120 g); 2 small red onions (200 g); 160 g canned tuna (drained); 150 g sweet corn kernels (drained); 7 sliced olives (25 g); 30 g mayonnaise; 15 ml olive oil; 15 ml soy sauce; 1 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Tuna salad by Veronica P. - Recipia

Tuna salad with corn is usually served cold for lunch, with crunchy vegetables and a creamy dressing. The tomatoes and gherkins add juiciness and acidity, while the peppery leaves keep the flavor lively, with pieces of tuna scattered through the bowl. I prefer it with the leaves still firm, just barely tossed with the dressing. Prep: 20 minutes. Cook: 0 minutes. Total time: 20 minutes. Serves: 4. Approximately 240 kcal and 13 g protein per serving.

Ingredients

For the salad

200 g peppery salad leaves (2 bags of 100 g)
4 medium tomatoes (600 g)
1 medium bell pepper (150 g)
4 pickled gherkins (120 g)
2 small red onions (200 g)
160 g canned tuna (drained)
150 g sweet corn kernels (drained)
7 sliced olives (25 g)

For the dressing

30 g mayonnaise
15 ml olive oil
15 ml soy sauce
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Wash and dry the salad leaves, tomatoes, bell pepper and gherkins thoroughly. 2. Chop the tomatoes, bell pepper, gherkins and red onion as you like. Slice the olives. 3. Drain the tuna and corn. Put the leaves in a large bowl, then add the tomatoes, bell pepper, gherkins, onion, tuna, corn and olives. 4. Mix the mayonnaise with the olive oil, soy sauce, salt and pepper. Pour the dressing over the salad and toss well.

Notes

Once tossed, it will keep covered in the fridge for up to one day; if you make it ahead, keep the leaves and dressing separate and combine them just before serving. Serve with slices of toasted bread. Firm tomatoes hold their shape; if they are very soft, remove the watery part before chopping them. The peppery leaves in salad bags can sometimes be delicate, and the dressing softens them quickly, so toss everything close to serving time. The salad can release liquid into the bowl; drain soft tomatoes and gherkins well before adding them to the mix. If the gherkins are too tart, rinse and dry them, then taste before adding more salt. For an egg-free version, replace the 30 g of mayonnaise with 30 g of Greek yogurt; the dressing will be more tangy. Mayonnaise usually contains egg, and soy sauce may contain wheat, so check the labels if you avoid them.