Tuna Salad
Spring and all its promise have inspired a burst of colour in my kitchen. Gone are the gloomy, cold days demanding fresh pots of piping hot soup and hearty meals.
Once again my shifts have changed. To stay Covid compliant and not move around too much in my building, I’ve been making cold lunches that I can devour at my desk. Today I wanted a fresh, balanced meal so made a power salad with corn as my starch.
I’m full.
Did you know: Corn is a carb. It’s rich in fiber but low in protein and fat. A half-cup contains less than 100 calories and roughly 20g of carbs. Corn is also naturally gluten-free.
Ingredients
1 avocado
1/2 cup steamed sweetcorn
1/4 cucumber, cubed
1 tin tuna
1 tbsp mayo
1 tsp veri-peri
1 tbsp lemon juice
chives, freshly chopped
coriander, freshly chopped
salt and pepper to taste
Method
Spoon avo and tuna into a large dish.
Add cucumber, mayo, lemon juice, salt and pepper, and herbs to the dish.
With a fork, smash the avo into the tuna and mix gently. Leave in the fridge for 10-15 minutes and devour cold with a sprinkling of coriander.
