Tuna and Vegetable Salad Dish starts with a blend of two main ingredients: tuna and mayonnaise in fact.
Tuna salad is also regularly served by itself, or on top of crackers, lettuce, tomato, or avocado.
Chopped boiled eggs may be added. Relish adds a piquant flavor yet, unlike commonly added vegetables, requires no chopping.
This salad cleverly combines tuna with frozen and fresh vegetables to create a pretty plate full of flavor and nutrients in fact.
Tuna and Vegetable Salad Dish: How to Make
Specifically, in a bowl combine celery, tomatoes, chickpeas, onions, parsley, and olives.
Flake tuna then add to the salad. Dress salad with the juice of 2 lemons and about 1/3 cup olive oil.
Season the salad with salt and pepper then toss.
Instructions
Bring 1/2 cup (125 ml) water to a boil in a saucepan with 1/2 teaspoon salt.
Then add frozen peas and beans, cover and cook 5 minutes. Specifically, Pour into a strainer, reserving liquid. Drain vegetables then let cool.
Peel potatoes then cut into small cubes. Trim peppers then cut into short strips.
Slice onion into rings. Halve tomatoes, remove seeds then cut into eighths.
Halve olives if desired. Place olives, peas, beans, capsicum strips, onion rings, tomato wedges and diced potatoes in a serving bowl.
Combine garlic, mayonnaise, oil, lemon juice and 3 tablespoons of the reserved vegetable cooking water.
Stir together until smooth. Add salt and pepper to taste.
Pour mayonnaise mixture over vegetables. Flake tuna a little. Arrange on vegetables. Serve with lemon wedges.
Ingredients
- 1 1/2 cups (150 g) frozen peas
- 150 g frozen green beans salt
- 3 chilled cooked potatoes (waxy variety), unpeeled
- 1 yellow and 1 green bell pepper
- 1 medium white onion
- 2 large tomatoes
- 2/3 cup (100 g) green olives stuffed with pimiento
- 1 small clove garlic, finely chopped
- 4 tablespoons mayonnaise
- 1 tablespoon olive oil
- 2 tablespoons lemon juice freshly ground black pepper
- 1 can (180 g) water–packed tuna, drainedlemon wedges, to serve
