Skinny tuna salad
Ramona's Cuisine
Ramona's Cuisine

Skinny tuna salad

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  • For the tuna salad
  • 1/2 red cabbage (organic)
  • 1 can sweet corn (small can, organic)
  • 2 cans tuna (in water or brine)
  • 1 red pepper (organic)
  • 2 stalks celery
  • 1 can red kidney beans (organic)
  • 1 green pepper
  • 1/4 tsp cayenne pepper or chillis optional
  • 1 pinch black pepper (generous pinch, freshly ground)
  • 1 handful stuffed olives (green pitted/stuffed olives, optional)
  • 4-5 springs parsley (small springs, chopped)
  • For the salad vinnaigrette
  • 2 tbsp balsamic vinegar
  • 1 tbsp mayonnaise
  • 1 tbsp olive oil
  • 1/2 lemon (squeezed)
  • 4 Pitta bread (optional)


    1. Peel, wash and prepare all ingredients.
    2. Chop, shred or dice all according to how you wish the salad to look.
    3. In a larger bowl, throw in the canned tuna and with a fork just break the fish chunks into smaller pieces.

    4. Add the chopped veggies to the tuna and mix well. Sprinkle the salt and the pepper and mix again.
    5. In a little bowl mix all vinaigrette ingredients, the 2 tbsp balsamic vinegar, mayonnaise, 1 tbsp olive oil and the lemon juice from 1/2 lemon. Give these a nice energetic whisk and set aside.
    6. Pour the vinaigrette over the salad and mix well until all veggies are nicely coated.


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