Tuna rainbow salad

Name: Tuna rainbow salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 red pepper, sliced; 1 large carrot, grated; 340 grams sweetcorn kernels, drained; 150 grams sugar snap pea; 6 cooked baby beetroot, quartered; 185 grams flaked tuna in spring water, drained; 100 grams mayonnaise; 1 Tbsp lemon juice; 2 teaspoons wholegrain mustard; 1 teaspoon water; 1 leave lettuce; 1 spring onion, sliced

If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Tuna rainbow salad might be a recipe you should try. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains about 7g of protein, 21g of fat, and a total of 340 calories. This recipe serves 4. If you have lemon juice, carrot, mayonnaise, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive side dish. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

In a large bowl, mix together red pepper, carrot, sweetcorn, sugar snap peas, beetroot and tuna.

Ingredients you will need

Sugar Snap Peas

Red Pepper

Corn

Beet

Carrot

Tuna

Equipment you will use

Bowl

In a small bowl, mix together mayonnaise, lemon juice, wholegrain mustard, water and seasoning, if you like, to make a dressing.

Ingredients you will need

Whole Grain Mustard

Lemon Juice

Mayonnaise

Seasoning

Water

Equipment you will use

Bowl

Line a large bowl with lettuce leaves, fill with the salad and drizzle with dressing. Top with spring onion and serve straight away.

Ingredients you will need

Lettuce Leaf

Spring Onions

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

red pepper, sliced 1large

carrot, grated 340grams

sweetcorn kernels, drained 150grams

sugar snap pea 6

cooked baby beetroot, quartered 185grams

flaked tuna in spring water, drained 100grams

mayonnaise 1Tbsp

lemon juice 2teaspoons

wholegrain mustard 1teaspoon

water 1leave

lettuce 1

spring onion, sliced

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.