Who else has got a stash of tins of tuna for those quick and easy dinners? I always stock up when they’re on special and use them for breakfast, lunch and dinner (no, not all on the same day!). Tuna Melts, Tuna Omelette, Tuna Salads, Tuna Stir Fry and so on, the giant fish in tiny tins is quite versatile.

This salad recipe is a tuna mix on top of a mixed salad. I found it on Fotballfrue and adjusted it a little bit. Your imagination is the limit for variety, as always for the recipes I use. If you don’t have one of the ingredients, then substitute for another. If you have more ingredients you would like to use, then throw them in as well. But what I have been using is this;

Tuna in spring water, spring onion, red onion, dill, mayo, green leaf mix, cherry tomatoes, avocado, cucumber, salt and pepper.

You just let the water run off the tuna and mix it with chopped spring onion, red onion and dill. Add mayo, salt and pepper and stir. Set aside while you make the salad. Add corn, capsicum, beans, cheese or other things you fancy in a salad. Then serve up a plate with salad mix with a big dash of tuna salad mix on top and you are ready to enjoy! It seriously doesn’t get much easier than this!

This salad is super tasty and super good for you (unless you are terrified of fats)! If you want to bring it for lunch, just use two containers so your green salad doesn’t get soggy before you eat it. The office will be seriously jealous of your lunch! And you know it!

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