Tuna Salad

Oil-packed tuna over crisp lettuce, tomato, cucumber, corn, red onion and black olives with a lemon and olive oil dressing. A light yet high-protein lunch plate.

Ingredients

• 320 g (4 cans, drained) tuna in oil
• 300 g (1 large head) romaine lettuce
• 200 g (2 medium) tomatoes
• 150 g (1 medium) cucumber
• 120 g sweet corn (cooked kernels)
• 60 g (1 small) red onion
• 50 g (15-16) black olives
• 30 g (2 tbsp) lemon juice
• 20 g (1½ tbsp) olive oil
• 3 g (½ tsp) salt

Instructions

1. 1

   Wash, dry well and roughly chop the lettuce. Dice the tomatoes and cucumber and slice the red onion into thin rings.

2. 2

   Drain the oil from the tuna and break it into large flakes with a fork; drain the corn.

3. 3

   Whisk the lemon juice, olive oil and salt in a small bowl for the dressing.

4. 4

   In a large bowl, gently toss the lettuce, tomatoes, cucumber, onion and corn with the dressing.

5. 5

   Divide among plates, top with the tuna and black olives and serve right away.

Nutrition

Per serving