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Tuna and Broccoli Salad

A healthy salad that only takes 15 minutes from fridge to plate.

Imperial
Ingredients
1 can (130 g) Gold Seal Light No Drain Tuna, with sunflower oil
1 tbsp olive oil
2 tbsp
sherry vinegar
2 cups
blanched broccoli florets
1 tbsp finely chopped fresh mint
1/3 cup
raisins
2 tbsp
pine nuts, toasted
2
red bell peppers julienne

salt and pepper to taste
  • Chef's Tips

    Keep your broccoli bright: blanch in boiling water for one minute; drain; then immediately “refresh” in ice water to retain color.

    Directions

    1. Whisk together olive oil and sherry vinegar in a medium-sized mixing bowl.
    2. Add blanched broccoli, mint, raisins, pine nuts and red pepper; toss to combine.
    3. Add tuna chunks to salad mixture and gently fold in.
    4. Drizzle with extra virgin olive oil and serve with fresh cracked pepper.
  • YIELD:

    Serves 4

    TIME:

    Prep: 10 mins
    Total: 15 mins

    Nutritional Values
    Calories
    198
    Fat
    10 g
    Sat Fat 1 g
    Carbs 19 g
    Protein 10 g
    Fibre 3 g
    Cholesterol 17 mg
    Sodium 197 mg
    Sugar 11 g
    Calcium 23 mg

 

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