TUNA SALAD FOR TWO
Recipe and photo: Elsabie Templeton
Tuna salad for dinner on a hot night.
- 170 g shredded tuna in oil, drained
- quarter head of lettuce, sliced very thinly
- 3 small rosa tomatoes, sliced
- small red onion, halved and thinly sliced
- 1 baby marrow, cut with spiral slicer
- fresh parsley, for garnish
- lite Greek vinaigrette
- Start dressing the plate by putting the lettuce on first then tomatoes, tuna and baby marrow spirals.
- Decorate with red onion and sprinkle parsley.
- Serve with the vinaigrette.
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