Tuna Salad

The key to this tuna salad is the dressing. It isn’t the usual heavy mayo based dressing we are used to seeing in a tuna salad recipe, but is made instead with olive oil, garlic, lemon juice and fresh parsley to add lots of flavour.

This recipe makes 1 salad – double up as needed.


  • 1 can of tuna
  • 2 slices of diced red onion
  • 1/2 an avocado, diced
  • 1/4 red pepper, diced
  • a thumb sized piece of cucumber, peeled, de-seeded and diced
  • 1/2 small can of sweetcorn
  • 1 large handful of spinach leaves
  • 1 tablespoon of pine nuts
  • 1-2 tablespoons of extra virgin olive oil
  • 1/4 teaspoon dijon mustard
  • 1 teaspoon of freshly squeezed lemon juice
  • 1 small garlic clove, finely minced
  • 1 tablespoon flat leaf parsley, finely minced


  1. Assemble the spinach, tuna, red pepper, cucumber, red onion, avocado, sweetcorn and pine nuts on a plate.
  2. Combine the olive oil, mustard, lemon juice, garlic, parsley and a pinch of salt and pepper. I like to put them in a small jar and shake to combine.
  3. Pour the dressing over the salad and toss everything together.

It couldn’t be easier!


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