Tuna and feta salad

A light and healthy meal for a mid-week lunch or dinner.
 
tuna-salad

Recipe from: 2/1/2005 12:00:00 AM
Preparation time: 20 min
Cooking time: 00:00
 
 

Ingredients

 
  • 1
    iceberg lettuce, washed and shredded
  • olive oil
  • 7
    spring onions, sliced
  • 1
    small punnet of cherry tomatoes
  • 200
    g
    feta cheese, cubed
  • 1
    can of tuna chunks in brine, drained
  • 60
    ml
    green olives
  • 1
    tin of corn kernels, drained
  • ready-made french salad dressing
Servings: Change Serving
 
 

Method

 
Place the lettuce in a salad bowl and drizzle with a little olive oil. Toss well.

Add the remaining ingredients and toss. Drizzle with French salad dressing just before serving.

Serve with French bread.

Tip: Make your own quick vinaigrette dressing by mixing 5 ml French mustard and 15 ml cider vinegar. Whisk in 45 ml sunflower oil and 5 ml chopped, fresh herbs or a squeeze of lemon juice.


 

Read more on: fish/seafood  |  recipe  |  summer  |  salad
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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