Green Salad with Tuna
Green salad with tuna needs no cooking, just 15 minutes of chopping and a lemon dressing shaken together in a jar. Crisp leaves, cucumber and red pepper bring the crunch, while the flaked tuna makes it filling enough for a light lunch or supper for two. The tuna is already salty, so taste the salad before you think about adding any salt.
- Total
- 15 min
- Prep
- 15 min
- Serves
- 2
- Per serving
- 275kcal
Seasoning green salad with tuna
Most of the seasoning comes from the tuna itself, so a lemon and olive oil dressing is enough. The acid brightens the fish, and black pepper adds a little warmth. If you would like a softer, less sharp dressing, use white wine vinegar in place of the lemon juice.
Red onion, thinly sliced, can take the place of the spring onions, and radishes or sweet baby tomatoes are good swaps for the pepper.
Method for green salad with tuna
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- Dry the leaves Tip the leaves into a salad spinner, or pat them dry in a clean tea towel if they need rinsing. Wet leaves water down the dressing. Put them in the large bowl.
- Chop the vegetables Slice the cucumber into thin half-moons. Cut the red pepper in half, remove the seeds and dice it into 1cm pieces. Trim the spring onions and slice them finely. Add everything to the bowl.
- Flake the tuna Drain the tins well, pressing the chunks against the lid to squeeze out the liquid. Break the tuna into large flakes with a fork and scatter it over the salad.
- Make the dressing Put the olive oil, lemon juice and a good grind of black pepper in the jar. Screw on the lid and shake for 10 seconds, until the dressing looks thick and cloudy. Taste a leaf dipped in it and add a pinch of salt only if it needs one.
- Toss and serve Pour the dressing over just before eating and toss gently with your hands or salad tongs until every leaf is lightly coated. Divide between two plates.
What to add and what to serve with it
For a more filling bowl, try the same idea with pasta in pasta salad with tuna and pesto. Tuna salad also goes well in a bagel with tuna salad if you would rather have it in your hand.
A boiled egg, a few capers or some chopped dill or parsley all suit the dressing. Wholemeal bread or crusty rolls make it a full lunch.
Common problems and fixes for Green Salad with Tuna
- The salad is watery at the bottom of the bowl.
- The leaves were wet or the tuna was not drained well enough. Dry the leaves thoroughly, press the tuna against the lid of the tin, and add the dressing at the last moment.
- The dressing tastes flat.
- Tuna soaks up seasoning. Add another half teaspoon of lemon juice and more black pepper before you reach for the salt.
- The leaves wilt before you eat.
- Dressed leaves start to soften within minutes. Toss the salad only when everyone is ready to eat.
Frequently asked questions about Green Salad with Tuna
Can you make green salad with tuna the day before?
Partly. Keep the washed leaves, chopped vegetables and drained tuna in separate airtight containers in the fridge for up to 1 day. Combine them and add the dressing only when you are ready to eat.
Which tuna is best for a salad?
Tuna in spring water or brine gives a lighter salad. Tuna in olive oil tastes richer; drain it well and use a little less oil in the dressing.
How can I make it more filling?
Add 2 hard-boiled eggs (simmer them for 9 minutes), a handful of olives or a few boiled new potatoes. Wholemeal bread or a pitta on the side turns it into a proper meal.
How did you like the recipe?
4.7 / 5 · 6 ratings
