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Tuna salad

A deliciously fresh salad with a creamy dressing, that is ideal for a summer lunch or for a picnic.


For the Salad

  • 2 Tins Tuna
  • 1 Red Onion
  • 4 Boiled Eggs
  • 300 g Boiled Potatoes
  • 200 g Cooked Greenbeans
  • 1 Lemon
  • 100 g Olives
  • 225 g Cherry Tomatoes
  • 1 tbsp Capers
  • 100 g Mixed Salad Leaves

For the Dressing

  • 2 tbsp Chopped Parsley
  • 100 g Mayonnaise
  • 100 ml Sour Cream
  • 1 Garlic
  • 1 tbsp Freshly Chopped Chives
  • Zest And Juice 1 Lemon
  • tsp Salt
  • 1 Pinch Black Pepper
  • 1 tbsp (zest and juice) Parsley


Step 1

Open and drain the oil from the tuna. Peel and slice the red onion thinly.

Step 2

Boil the eggs, cool them down and peel the shell.

Step 3

Boil the potatoes, cool them down and cut in half.

Step 4

Cut the lemon into wedges. Distribute all ingredients to the salad on plates or a dish.

Step 5

Peel and crush the garlic clove. Mix together all the ingredients for the dressing and serve to the salad.

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