Tuna Salad
Simple, quick and easy. This tuna salad has been a STAPLE this week on our meal plan. And good job too, it is fresh and delicious. The balsamic glaze really gives a sweetness with a bit of tang. If you don't have balsamic glaze, you can opt for using balsamic vinegar.
The glaze can be pricey, I paid £2 for 250ml bottle. But it lasts a good long while. Definitely worth the investment as it just levels up salads so much.
With the olive oil, only use if you have it to hand! It is pricey at the end of the day and don't feel you have to spend £3/4+ on a tiny bottle just to make a salad. If you wish, use a tad of an unflavoured oil like veg or sunflower to loosen or just leave it as is without the oil, it will still be delicious.
A good alternative to just buying oil is an olive oil blend, normally vegetable with 15% olive oil. Gives a hint of the olive oil taste at the fraction of the price, this is a budget blog after all!
This salad keeps well in the fridge if you want to prep it in advance — just store the leaves and tuna mix separately and combine before serving. Add some crusty bread, chickpeas or a boiled egg to bulk it up if needed too.
If serving to littles, I would omit the leaves and just do the tuna mix. Be sure to get tuna in spring water or oil. Not brine, this lowers the amount of salt.
Ingredients (Serves 2)
A couple of good handfuls of mixed salad leaves
½ red onion, finely chopped
½ cucumber, diced
1 large tomato or a handful of cherry tomatoes, chopped
½ sweet pepper, diced (yellow or red)
1 x 160g tin tuna in spring water or oil, drained
1 x 150g tin sweetcorn, drained
1–2 tbsp olive oil
Balsamic glaze, to drizzle
Optional: a handful of olives on the side
How to do it
1. Prep the veg
Chop the red onion, cucumber, tomato, and pepper into small bite-size pieces.
2. Mix it up
In a bowl, toss together the chopped veg with the drained tuna and sweetcorn. Drizzle in the olive oil and mix well to coat.
3. Plate it up
Lay your salad leaves on plates or in bowls as the base. Pile the tuna mixture on top.
4. Garnish
Drizzle with balsamic glaze and serve with a few olives on the side, if you like.
