Super greens and Tuna Salad
10 Min Serves 2
Ingredients
- 1 ripe avocado, pitted, peeled and chopped
- Juice of ½ a lemon
- Salt and black pepper
- 2 tsp olive oil
- 30-40ml water
- 120g mixed baby spinach, rocket and watercress
- 1 cucumber, halved lengthways, then sliced
- 2 celery stalks, chopped
- 1 crisp green apple, cored and chopped
- 2 spring onions, chopped
- 1 x 110g tin of John West No Drain Fridge Pot Tuna Steak (in brine)
No Drain Fridge Pot Tuna Steak With A Little Brine
Tuna steak with a dash of brine. Perfect for a mess-free, post-gym tuna pasta topping that’s packed with easy natural protein in our no-drain, fridge-friendly pot.
Step 1
In a food processor or blender, whizz the avocado with the lemon juice until almost smooth. Add salt and pepper to taste.
Step 2
With the motor running, slowly stream in the oil and enough water to reach a pourable consistency.
Step 3
In a salad bowl, combine the mixed leaves, cucumber, celery, apple and spring onions. Pour over two-thirds of the dressing and toss to coat.
Step 4
Flake the John West No Drain Tuna Steak over the salad, then drizzle with the remaining dressing and serve.
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FAQs
Throw together this tuna salad in just 10 minutes for a lunch or side dish, made easy with John West Fridge Pot Tuna Steak with a Little Brine.
This tuna salad recipe uses spinach, rocket, watercress, cucumber, celery, apple, spring onion and avocado greens.
In a food processor, blend the avocado and lemon juice. Season with salt and pepper, then drizzle a little olive oil. Read how to make this dressing on steps 1 and 2 of this recipe page.