I am sure this happened to you as well – coming home, no cooked food left and no energy to do the groceries at that hour. I find it useful to have some cans of tuna in brine, olives, corn, green peas, and kidney beans in the pantry – for emergency situations like these. In addition, I am sure you have some veggies and green leaves to throw in as well. So let’s go!
Tuna salad
Servings: 2
Calories: 205kcal
Ingredients
- 150 g tuna in brine canned, drained
- 6 black olives canned, drained
- 6 green olives canned, drained
- 150 g sweet corn canned, drained
- 1/8 red bell pepper
- a handful of rocket salad and other greens mix
- juice from a lemon
- salt to taste
Instructions
- Wash the salad mix, even if it says 'ready to eat, no washing needed' (I don't trust the industry, I just don't).
- Add the tuna to a bowl and break the chunks into smaller flakes, this will allow the lemon dressing to season the meat evenly.
- Add the corn, the olives and the finely sliced bell pepper piece to the bowl.
- Squeeze the lemon juice on top, season with salt and give it a good toss.
- You are ready! Enjoy!
