Spanish salad with tuna

Spanish salad with tuna
  • 0:20 Prep
  • 6 Servings
  • Capable cooks

Cook for a teen party with a twist of tapas to please the masses!

Featured in
Nutrition information, Picnic recipes


  • 1 small iceberg lettuce, torn
  • 2 medium tomatoes, cut into wedges
  • 2 Lebanese cucumbers, thinly sliced
  • 1/2 cup green olives
  • 1 medium red capsicum, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 425g can tuna in olive oil, drained, flaked
  • 3 hard-boiled eggs, quartered


  • Step 1
    Combine lettuce, tomato, cucumber, olives, capsicum and onion in a large bowl.
  • Step 2
    Place oil and vinegar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Top lettuce mixture with tuna and egg. Drizzle with oil mixture. Toss gently to combine. Serve.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1067 kj


  • 19g

    Fat Total

  • 3g

    Saturated Fat

  • 3g


  • 17g


  • 118mg


  • 471mg


  • 3g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve
  • Author: Kirrily La Rosa
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas


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