TUNA SALAD

A colourful finely diced salad – ensuring you get a bit of everything in every bite! Eat it as it is, or use it as a sandwich filling.

SERVES 4

Preparation time: 15 minutes | Cooking time: 10 minutes

FOR THE SALAD:

• 2 tins tuna (dolphin friendly)

• 1 red bell pepper, diced

• 1 tin black beans, drained & rinsed

• 100g/3oz black olives, drained and sliced

• 1 tin sweetcorn, drained

• 1 carrot grated

• 2 beef tomatoes, diced

• 1 heart of romaine lettuce, chopped well

• Small bunch of coriander, chopped

• 1 ripe avocado, diced

• 1 tbsp Jalapeño, chopped

FOR THE DRESSING:

• 100ml/3fl oz fat-free plain yogurt

• 50ml /1fl oz mayo

• 1 tsp garlic powder

1. In a large bowl, combine all salad ingredients together, and mix well.

2. In a small bowl stir all the dressing ingredients together and season with salt and pepper.

3. Pour the dressing over the salad, tossing to combine, mixing until the salad is evenly coated in dressing.

4. Serve in pitta pockets, with a baked potato or dip style with tortilla chips.

About the Author

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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