This is a healthy, low-fat tuna salad, very good for a light meal or an appetizer.
- Preparation time: 15 minutes
- Serving: 4 people
Ingredients:
- 2 cans of tuna fish, flaked, very well drained, preferably preserved with water, not oil
- 1/2 lb of sweet corn, boiled, chilled
- 4 tablespoons of light mayonnaise or mustard sauce
- 2 eggs, boiled hard, cut in quarters (for decorative purposes, same as all following ingredients)
- 4 salad leaves
- 1 cucumber, sliced
- 1 red pepper, sliced
- 1 green onion, cut small (use only the green part)
- 1 pickled tomato, sliced
Mix the tuna with the corn and with the light mayonnaise, add a bit of salt, then divide the quantity in four equal parts and place them on separate plates or in small salad bowls. Add the decor made of boiled egg slices, salad leaves, red peppers, cucumber slices, green onion pieces and one pickle slice for each plate. You can vary the decorative elements according to the season. Put everything in the fridge for one-two hours before serving. If used as appetizer, you can serve the tuna salad with salty crackers or with tortilla chips.
