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Tuna Greek Salad

Name: Tuna Greek Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 1 Fridge Pot John West Tuna in spring water; Few leaves of Little Gem or Romaine lettuce, washed; 1 medium vine tomato; 5cm piece cucumber; ¼ green pepper; ¼ red onion; 4 kalamata olives, halved; 1 tbs crumbled feta (about 25g); Generous pinch dried oregano; Black pepper; 1 tsp extra virgin olive oil; Squeeze lemon juice; Few fresh mint leaves (optional)

mins

10

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1

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Nutrition

INGREDIENTS

1 Fridge Pot John West Tuna in spring water

Few leaves of Little Gem or Romaine lettuce, washed

1 medium vine tomato

5cm piece cucumber

¼ green pepper

¼ red onion

4 kalamata olives, halved

1 tbs crumbled feta (about 25g)

Generous pinch dried oregano

Black pepper

1 tsp extra virgin olive oil

Squeeze lemon juice

Few fresh mint leaves (optional)

Featuring

No Drain Fridge Pot Tuna Steak In Spring Water

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Step 1

Wash and roughly chop the lettuce and place into a sealable lunchbox or similar

Step 2

Dice the tomato, cucumber and green pepper and thinly slice the onion. Add to the container with the olives and feta cheese

Step 3

Sprinkle over the oregano and some black pepper then drizzle with oil and a squeeze of lemon. Scatter over a few fresh mint leaves if you like. Pop in the fridge until lunchtime if you’re not eating straight away

Step 4

When you’re ready to eat, open your Fridge Pot and add the tuna to the salad. Stir then dig in and enjoy

Nutritional Information

	Per 100g	Per Portion	Traffic Light Rating	% R.I. per portion
Energy	320kJ	1252kJ		15%
Energy	77kCal	299kCal
Fat	3.3g	13.0g	AMBER	19%
of which saturates	1.2g	4.9g	GREEN	24%
Carbohydrates	1.8g	7.1g
of which sugars	1.7g	6.5g	GREEN	7%
Fibre	0.9g	3.6g
Protein	9.4g	36.7g
Salt	0.52g	2.02g	RED	34%

EXPERTs TIP

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