This chopped tuna salad is a quick and easy healthy lunch. Great for work or busy weekends. Chopping everything on one board will make sure every bite is perfectly mixed and seasoned, but if you're not feeling adventurous – feel free to skip this technique and opt for a regular chop.
We've used canned borlotti beans because we love them, but this salad would be just as delicious with chickpeas or cannellini beans. Feel free to mix up the vegetables with anything that tastes good raw like cherry tomatoes or radish, too.
Ingredients 15
For The Dressing
For The Salad
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Method 5
To make your dressing, zest a directly into a large bowl then add the juice of the lemon. Add minced , , , , and , and mix well with a fork. Finely slice a and add to the dressing, mix well.
Cut in half length wise, then into quarters. Pick from the stalk and set aside, then cut the remaining celery stalk into quarters. Pick from the stems.
Place the , and leaves, and onto a large chopping board with . Using your biggest knife, chop everything together into small pieces, roughly 2cm.
Transfer the chopped salad to the bowl with the dressing. Drain and rinse the and add them to the bowl, along with half a teaspoon of , if using. Drain the excess oil from the can, add to the bowl, and mix gently. Add and to taste, be generous with the seasoning.
Divide the salad between bowls and crumble the on top to serve.
Clove Kitchen's tips
This recipe is super versatile, so feel free to swap ingredients depending on what you have. Use spring onion instead of red onions, capers for olives, switch the borlotti beans for chickpeas, and add goat's cheese instead of the feta. Make this salad your own using crunchy veggies that you like, canned beans of your choice and whichever herbs you have in the fridge.
Helpful tips
Notes
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