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.

Ingredients

• 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

Method

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!