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Tuna salad with corn, olives and iceberg lettuce

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Ingredients for 4 servings:

  • 1 head of iceberg lettuce
  • 2 cans of tuna in oil
  • 1 can of corn
  • 1 jar olives, green
  • 1 dashes lemon juice
  • 5 tbsp olive oil
  • 3 tbsp white wine vinegar
  • 6 tbsp garlic sauce
  • salt and pepper
  • Thyme
  • oregano
  • Parsley
  • basil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

fresh, healthy and delicious

Wash, trim, and finely chop the iceberg lettuce, and place it in a container. Important! Do not drain the tuna. Add it to the salad with the oil. Drain the corn and green olives and add them as well. Add the lemon juice, olive oil, white wine vinegar, and garlic sauce and mix well. Season to taste with salt, pepper, thyme, oregano, parsley, and basil.

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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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