Vegetable Salad with Tuna

This salad combines frozen and fresh vegetables. Use snow peas in place of frozen peas, when in season.

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  • Quantity: 4 SERVES
  • Prep Time:
  • Cooking Time:
  • Nutrition Facts:
    Each serving provides1227 kilojoules16 g protein14 g total fat2 g saturated fat24 mg cholesterol25 g carbohydrate9 g fibre
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Ingredients

1 1⁄4 cup (150 g/5 oz) frozen peas
150 g (5 oz) frozen green beanssalt
3 chilled cooked potatoes (waxy variety) unpeeled
1 yellow and 1 green capsicum (bell pepper)
1 medium white onion
2 large tomatoes
2⁄3 cup (100 g/4 oz) green olives stuffed with pimiento
1 small clove garlic finely chopped
4 tablespoon mayonnaise
1 tablespoon Olive Oil
2 tablespoon lemon juice
freshly ground black pepper
1 can (180 g/7 oz) water-packed tuna drained
lemon wedges to serve

Preparation

1 Bring 1/2 cup (125 ml/4 fl oz) water to a boil in a saucepan with 1/2 teaspoon salt. Add frozen peas and beans, cover and cook 5 minutes. Pour into strainer, reserving liquid. Drain vegetables and let cool.

2 Peel potatoes and cut into small cubes. Trim capsicums and cut into short strips. Slice onion into rings. Halve tomatoes, remove seeds and cut into eighths.

3 Halve olives if desired. Place olives, peas, beans, capsicum strips, onion rings, tomato wedges and diced potatoes in a serving bowl.

4 Combine garlic, mayonnaise, oil, lemon juice and 3 tablespoons of reserved vegetable cooking water. Stir together until smooth. Add salt and pepper to taste.

5 Pour mayonnaise mixture over vegetables. Flake tuna a little. Arrange on vegetables. Serve with lemon wedges.

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