Having said that, there are not many salad variants I have tried, but whatever I try and comes out well, I will make it a point to share here. Tuna is not something I cook often at home since HD and B both can’t stand it. If you go through the blog, the only tuna recipe I have here are these sandwiches and these wraps I had made for myself and the girls. When B was off for his duty, I made a large bowl of this salad and served it with some tomato soup and H thought it was a really hearty meal! I guess that was because he didn’t miss the non-veg this time! 😉
As usual, I keep the old picture. I am just ashamed that I took a click without even keeping anything on the backdrop on my counter space. I still do take clicks on my counter space, but not without doing at least some background arrangements. 😉
- 2 x 175 gm canned tuna
- Salt and pepper to taste
- 1 cup sweet corn kernels
- 1 large cucumber, diced
- 1 onion, minced
- 1 tomato, chopped
- 1 cup chopped lettuce
- Olive oil for drizzling
- Drain the canned tuna. Put into a frying pan with some salt and pepper and cook on high heat till dry. Empty into a bowl.
- Add all the other ingredients and mix well till nicely combined. Serve immediately!