Tuna Salad

Salads are my thing. I don’t mean to brag but around my neck of the woods I’m kind of a salad sensei. My close friends know it’s the one dish I’ll always bring to a braai or offer to make for a dinner party. I love making them and I love eating them even more.

I’ve made many a tuna salad in my day, but this one has to be the best so far. So without further ado, here’s my terrific tuna salad recipe for you to enjoy.

Who’s hungry? Vincent and I. But this recipe can serve 6 people with ease. It’s a biggin!

Ingredients

  • 2 cos lettuce hearts, chopped
  • 3 carrots, peeled and chopped
  • 1 corn on the cob (mielie), cooked
  • 1 can of chickpeas, drained and rinsed
  • 15 small gherkins, chopped
  • 1 cucumber, sliced
  • 3 cans of tuna, drained
  • 150 g white cheddar, cut into small cubes
  • 1 round of feta, cut into small cubes
  • 2 handfulls cherry tomatoes, sliced
  • 2 small ripe avocados, sliced
  • salt and pepper to taste
  • mustard vinaigrette (or your favourite salad dressing)

Make your sally

Add the lettuce to a big salad bowl — and I mean big! Then slice the cucumber and add that too.

Here’s how I cut a whole cucumber in a jiffy. First, cut the tops off and hold it upright. Now slice the entire thing in half, lengthways, but hold it together and stop before the very end. Then turn it so your slice is horizontal and cut lengthways again to create quarters. Then simply slice off your quarters like it’s nobody’s business!

Add the chopped carrots.

Add the chickpeas and tuna.

Add the tomatoes and gherkins.

Now add the cheddar cheese and corn that you cut off the cob.

Finish it off with avocado and feta.

Admire those layers

Mix it up real good

Dish and enjoy

Don’t forget to add a salad dressing of your choice. My favourite one for this salad is a mustard vinaigrette made by Creative Cuisine Pantry.

Get the short version here:

Tuna Salad

  • Servings: 6
  • Difficulty: easy
  • Print

A jam-packed tuna salad that will feed a small farm or last for three days if shared between two people. Truly scrumptious, filling, all natural, and great on its own, on a sandwich, or as a side.

Ingredients

  • 2 cos lettuce hearts, chopped
  • 3 carrots, peeled and chopped
  • 1 corn on the cob (mielie), cooked
  • 1 can of chickpeas, drained and rinsed
  • 15 small gherkins, chopped
  • 1 cucumber, sliced
  • 3 cans of tuna, drained
  • 150 g white cheddar, cut into small cubes
  • 1 round of feta, cut into small cubes
  • 2 handfulls cherry tomatoes, sliced
  • 2 small ripe avocados, sliced
  • salt and pepper to taste
  • mustard vinaigrette (or your favourite salad dressing)

Directions

  1. Get a very big bowl and start to layer your salad one ingredient at a time.
  2. Lettuce, cucumber, carrots, chickpeas, tuna, tomatoes, gherkins, cheddar cheese, corn kernels, avo and feta.
  3. Add a good couple of cracks of black pepper and mix well.
  4. Serve with a splash of salad dressing.

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