food blog
food blog
A simple and delicious salad recipe with canned tuna and corn — it’s a great option for dinner or a light lunch (especially when you don’t have much time to cook). The combination of canned tuna, juicy veggies, and crisp iceberg lettuce makes this salad both satisfying and refreshingly light.
It’s best to choose tuna in its own juice, not in oil, so your salad doesn’t turn out too heavy. Always use fresh veggies and lettuce leaves — they should keep their texture and flavor. For a heartier meal, you can toss in a boiled egg. And don’t forget the dressing! I used plain sunflower oil, but the perfect choice is a splash of olive oil with the juice of half a lemon.
Tear the iceberg lettuce leaves into small pieces and place them in a large salad bowl.
Cut the cucumber and tomato into large chunks (I peeled the cucumber first so it wouldn’t taste bitter).
Slice the pepper and onion into half-rings. Before adding the onion to the salad bowl, gently squeeze it with your hands to release its juices.
Drain the liquid from the cans (both the tuna and the corn). Place the tuna and corn in a salad bowl, and add the spices.
Now toast the pumpkin seeds in a skillet over medium heat. Once they turn golden, add the sunflower seeds and sesame seeds to the pan. Continue toasting all the seeds until the sesame turns golden as well.
Add the toasted seeds to the salad, drizzle with sunflower or olive oil, and toss everything together. Serve with toasted bread. Enjoy your meal!
Servings2
Calories 627 kcal
Total Fat 37 g
Potassium 1078 mg
Total Carbohydrate 44.7 g
Protein 36.9 g
Vitamin A1.3 mg
Vitamin C122.8 mg
Calcium9 mg
Vitamin E11.4 mg
Iron2.3 mg
Phosphorus180 mg
Magnesium42 mg
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