This simple salad is so versatile, serve the tuna and dressing on a bed of salad leaves, in a split pitta bread or stir into a bowl of cold, cooked pasta to turn some leftover pasta into a healthy, tasty lunch or light dinner.
- Mixing Bowl
- Serving Bowls
- Can Opener
- A can of tuna chunks
- Selection of salad leaves
- Cucumber, diced
- red pepper, diced or in strips
Creamy Italian dressing:
- 30 ml red wine vinegar
- 120 ml olive oil
- 45 ml sour cream
- salt and pepper to taste
- 1 garlic clove, crushed
- grated parmesan cheese to taste
To make the Creamy Italian Dressing place all the ingredients into a screw-topped jar or a pestle and mortar and combine all thoroughly.
Wash the salad leaves and shake dry. Place the leaves in a large bowl and add the diced cucumber and peppers. Break in chunks of tuna and toss lightly. Drizzle with the dressing and stir to coat. Serve in individual serving bowls or in split pitta breads.
For a slightly sweeter version add a small tin of chopped pineapple to the tuna salad.
Leftover cooked pasta can be turned into a tasty lunch dish. Leave out the salad leaves, or serve on the side, and stir the pasta into the dressed tuna, adding more dressing as necessary.
Add favourite ingredients such as black olives or cherry tomatoes.
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