Terrific tuna and tomato salad

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.