There’s a reason I’ve been making this easy tuna salad for years. It’s healthy and delicious and made with the simplest of salad ingredients that you’ve probably nearly always got in your fridge. Try it – I don’t think you’ll be disappointed!
Start by placing the fresh green leaves in the bottom of 2 big wide bowls.
6 handfuls lettuce
Divide the tuna between the 2 bowls, then add all the other ingredients (apart from the walnuts and onions) next to each other in little piles.
6 handfuls lettuce, 6.5 ounces tuna in water, 2 tomatoes, ¼ cucumber, 10 slices beetroot, 2 handfuls grated cheese, ½ avocado, ½ carrot
Scatter the onion over the tuna and the walnuts over all the ingredients in the bowls.
4 slices onion, 2 handfuls walnuts
Drizzle over the olive oil and balsamic glaze.
2 tablespoons extra virgin olive oil, 1 tablespoon balsamic glaze
Serve with the toasted bread and mayonnaise (if you like).
toasted bread with olive oil and sea salt, mayonnaise
Video
Notes
This recipe is only a guide, of course! Don’t have any carrots or cucumber? No worries, just throw in something else that you have got, like sundried tomatoes or a few slices of apple.I often vary the exact ingredients and amounts in this recipe, but I always try to include some kind of cheese, avocado, beetroot and some kind of nut for maximum deliciousness!Dressing: Of course, you can use balsamic vinegar (or a different kind of vinegar or dressing) instead if you don’t have balsamic glaze. May I suggest this incredible 5-minute tahini dressing if you'd like to try something a little different?Leftovers: This salad will keep well in the fridge for a day. Leftovers make a great lunch, or stuff into a sandwich or wrap.