Tuna Salad
Serves 4
Ingredients
-
125g/4oz Baby Spinach leaves, washed
-
I Cucumber, cut
-
200g/8oz Broad Beans, cooked & cooled
-
375g/12oz Tin Tuna Fish, drained
-
2 tbsp Parsley, chopped
-
3 Tbsp Olive Oil
-
2 Tbsp Balsamic Vinegar
-
Freshly Ground Black Pepper
Method
- Arrange the spinach leaves on the 4 plates, then add the cucumber & broad beans over the spinach.
- Flake the tuna fish & add to the salad with the chopped parsley.
- Mix the oil & vinegar together. Drizzle over the salad & grind some black pepper over the salad.
- Serve with some crusty warm bread.
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