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TUNA SALAD

Fresh, Protein-Packed, Vibrant

This tuna salad combines crisp green beans, tuna, and tangy olives in one satisfying bowl. It’s high in protein and healthy fats to keep you energised without feeling heavy. The balsamic and mustard dressing brings it all together.

Serves: 2  |
 Cook Time: 20 minutes
Ingredients
  • 2 x 160g tins tuna in spring water, drained
  • 200g green beans, trimmed
  • 150g cherry tomatoes, halved
  • 100g mixed salad leaves (rocket, spinach, lettuce)
  • 80g kalamata olives, halved
  • 2 hard-boiled eggs, quartered
  • 1 small red onion, thinly sliced
  • 1 cucumber, sliced
  • Fresh parsley, chopped
For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Sea salt and black pepper

Directions

  1. Bring a pot of salted water to the boil. Add green beans and cook for 4-5 minutes until tender but still with a bite. Drain and rinse under cold water to stop the cooking. Set aside.
  2. In a small bowl, whisk together all dressing ingredients. Taste and adjust seasoning.
  3. In a large serving bowl or on individual plates, arrange the salad leaves as a base.
  4. Top with green beans, cherry tomatoes, cucumber, red onion, and olives.
  5. Break the tuna into chunks and scatter over the salad.
  6. Add the quartered hard-boiled eggs.
  7. Drizzle with the dressing and garnish with fresh parsley.
  8. Serve immediately or refrigerate for up to 2 hours before serving.

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