Tuna rainbow salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 red peppersliced
- 1 large carrotgrated
- 340g can sweetcornkernels, drained
- 150g sugar snap pea
- 6 cooked baby beetrootquartered
- 185g can flaked tunain spring water, drained
- 100g mayonnaise
- 1 tbsp lemon juice
- 2 tsp wholegrain mustard
- 1 tsp water
- lettuceleaves
- 1 spring onionsliced
Nutrition: per serving
- kcal357
- fat21g
- saturates3g
- carbs28g
- sugars17g
- fibre6g
- protein14g
- salt1.1glow
Method
step 1
In a large bowl, mix together red pepper, carrot, sweetcorn, sugar snap peas, beetroot and tuna.
step 2
In a small bowl, mix together mayonnaise, lemon juice, wholegrain mustard, water and seasoning, if you like, to make a dressing.
step 3
Line a large bowl with lettuce leaves, fill with the salad and drizzle with dressing. Top with spring onion and serve straight away.
