Vegetable Salad with Tuna
- 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
Ingredients1 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
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.