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Terrific tuna and tomato salad

This refreshing salad is versatile enough to enjoy for lunch, on a picnic, or dinner on the patio with family and friends.

6 servings / 5 min

Prep 5 min / Cook 0 min

A perfect way to use summer-ripened tomatoes, this refreshing salad is versatile enough to enjoy for lunch, on a picnic, or dinner on the patio with family and friends. Serve it over lettuce leaves for added colour and crunch.

Ingredients
  • 2 pints (1 L) grape tomatoes, halved lengthwise
  • 2 stalks celery, thinly sliced
  • 2 cans (each 120 g drained weight) light flaked tuna in water, drained
  • 1 cup (250 mL) chopped cucumber
  • 3 tbsp (45 mL) red wine vinegar
  • 2 tsp (10 mL) extra virgin olive oil
  • 1 clove garlic, minced
  • Pinch hot pepper flakes
  • 1/3 cup (75 mL) chopped fresh basil
  • 2 tbsp (25 mL) chopped fresh oregano
Directions
  1. In a large bowl, combine tomatoes, celery, tuna and cucumber.
  2. In a small bowl, whisk together vinegar, oil, garlic and hot pepper flakes. Pour over tomato mixture along with basil and oregano and toss to coat well.

Tips:

  • Older kids can help to slice tomatoes and celery, drain tuna and chop cucumber. Little chefs can whisk the dressing together.
  • For the best tasting tomatoes, store them at room temperature away from direct sunlight. Putting them in the fridge results in a mealy texture.
  • No grape tomatoes on hand? No worries. Dice up 4 tomatoes instead.
  • Try this salad using canned salmon instead of tuna, or use leftover cooked fish.
Nutritional info per serving (1 of 6)
  • Calories 90
  • Protein 12 g
  • Total Fat 2 g
    Saturated Fat 0 g
    Trans Fat 0 g
    Cholesterol 12 mg
  • Carbohydrates 6 g
    Fibre 2 g
    Sugar 4g
    Added sugars 0g
  • Sodium 116 mg
  • Potassium 458 mg

    Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.