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.

by Emily Richards PH Ec.
90 cal Serves 6
Prep time 0h 5m
Cook time
Total time 0h 5m

Ingredients

Directions

  1. Step 1

    In a large bowl, combine tomatoes, celery, tuna and cucumber.
  2. Step 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

  • 1. Older kids can help to slice tomatoes and celery, drain tuna and chop cucumber. Little chefs can whisk the dressing together.

    2. For the best tasting tomatoes, store them at room temperature away from direct sunlight. Putting them in the fridge results in a mealy texture.

    3. No grape tomatoes on hand? No worries. Dice up 4 tomatoes instead.

    4. Try this salad using canned salmon instead of tuna, or use leftover cooked fish.

Nutritional Information

Per serving (1 portion)

Calories
90
Protein
12 g
Sodium
116 mg
Potassium
458 mg
Total fat
2 g
Saturated fat
0 g
Cholesterol
12 mg
Carbonhydrates
6 g
Fibre
2 g
Sugars
4 g
Added sugars
0 g

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