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Tomato-cucumber-corn salad with tuna and parsley

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Ingredients for 4 servings:

  • 300 g tomatoes
  • 1 bunch of spring onions
  • 1 can of tuna, natural
  • 1 can corn kernels, 285 g
  • 1 cucumber(s)
  • 125 ml tomato juice
  • 3 tbsp lemon juice
  • 10 tbsp oil
  • 1 bunch of parsley
  • salt and pepper
  • Cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tomato juice dressing

Wash all fresh vegetables. Cut the tomatoes into sixths and remove the seeds. Halve the cucumber lengthwise, scoop out the seeds with a teaspoon, then slice. Slice the light green and white parts of the spring onions into rings. Drain the tuna and corn. Combine the tomato and lemon juice with the oil and spices to make a dressing. Roughly chop the parsley leaves. Mix the vegetables, parsley, corn, and tuna with the dressing and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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