Corn and Tuna Salad (BC)

These two ingredients go very well together. They make a perfect, hearty lunch salad, packed with flavour and body.

Ingredients:

  • 175gr canned corn, drained
  • 1 pickle
  • 1/2 small onion
  • 10 olives, halved
  • 75gr canned tuna, drained
  • 1/2 tsp olive oil
  • pepper
  • 1 tbs fresh chives, chopped
  • 1 anchovy

Serves 1 as part of the Budget Challenge

Recipe:

Chop the pickle and onion finely. Combine the corn, pickle, onion, olives and tuna.

Rub the anchovy into a paste. Make a dressing of the oil, chives and anchovy and season to taste with pepper. The anchovy will have enough salt.
Stir the dressing into the salad.

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a Reply

Your email address will not be published. Required fields are marked *