Tuna Salad

Serves 4


  • 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


  1. Arrange the spinach leaves on the 4 plates, then add the cucumber & broad beans over the spinach.
  2. Flake the tuna fish & add to the salad with the chopped parsley.
  3. Mix the oil & vinegar together. Drizzle over the salad & grind some black pepper over the salad.
  4. Serve with some crusty warm bread.

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