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Skinny Tuna Salad
"But I have two reasons for calling this a skinny tuna salad, firstly, because it is indeed a salad that would look after your figure. Secondly, I need to put myself in that mode, the skinny mode which I need to switch on from time to time. I can always do with shifting a couple of pounds off especially now when summer is around the corner and I need to get in the summer clothes. Hmmm Yes, not only getting into clothes but looking all right (ish) as well.?"
NotesI did mention 4-5 springs of parsley but you can add according to how much you like parsley. You can replace this with some dill or any other fresh herb that you may like. Be adventurous, like I always say. ?
Preparation Time10 min
- For the tuna salad:1/2 red cabbage (organic)
- 1 can sweet corn (small can, organic)
- 2 cans tuna (in water or brine)
- 1 red pepper (organic)
- 2 stalks celery
- 1 can red kidney beans (organic)
- 1 green pepper
- 1/4 tsp cayenne pepper or chillis optional
- 1 pinch black pepper (generous pinch, freshly ground)
- 1 handful stuffed olives (green pitted/stuffed olives, optional)
Peel, wash and prepare all ingredients.
Chop, shred or dice all according to how you wish the salad to look.
In a larger bowl, throw in the canned tuna and with a fork just break the fish chunks into smaller pieces.
Add the chopped veggies to the tuna and mix well. Sprinkle the salt and the pepper and mix again.
In a little bowl mix all vinaigrette ingredients, the 2 tbsp balsamic vinegar, mayonnaise, 1 tbsp olive oil and the lemon juice from 1/2 lemon. Give these a nice energetic whisk and set aside.
Pour the vinaigrette over the salad and mix well until all veggies are nicely coated.
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