How to add some life to your tuna salad

Set yourself up for success by starting with canned tuna that you actually want to eat. The shredded variety might work best for a sandwich, but when it comes to a salad, you want a variation of size and texture. Opt for the thicker chunks of tuna to avoid mush in your salad – and ideally pick the chunks packed in oil over salt water. The oil adds a richer mouthfeel that will work wonders with the dressing you toss everything in. If you’re feeling especially lush, you could pick up a few cans of olive oil-packed tuna and reserve this solely for salads.

What separates a good salad from a great one is variation of textures, so think beyond simply adding lettuce and calling it a day. Adding things like beans or chickpeas not only bulk it up but add a satisfying fullness to a salad. Add crunch, either in the form of diced cucumber, or a sturdy lettuce such as baby gem. Pitted olives, chopped tomatoes and finely sliced red onion also work well with tuna and will add more interest overall. You could also embrace some Niçoise salad-style energy and add a boiled egg in there too.

Your granny might tell you that mayo is a perfectly suitable dressing, but we’re going to stop you right there. Your salad deserves a beautiful, handmade dressing to take it to the next level. Stick to a classic lemony vinaigrette or mix it up with your favourite vinegars – balsamic, in particular, is great in a tuna salad.

Ready to make your best tuna salad yet? Try this delicious version:

Ingredients:

• 1 x 700 g bag Woolworths Baby Potatoes in Garlic Butter
• 600 g green beans
• 2  T olive oil, plus extra for drizzling
• Sea salt and freshly ground black pepper, to taste
• 400 g Woolworths Rosa tomatoes
• 1  red onion, thinly sliced
• 4  large free range eggs, soft-boiled
• 50 g capers
• 2 x 85 g sachets Woolworths Light Meat Tuna shredded with black pepper and lime dressing
• Balsamic vinegar, for drizzling

Method:

1. Cook the baby potatoes according to package instructions.
2. Heat a cast-iron griddle pan until smoking hot. Toss the green beans in the olive oil, salt and pepper and chargrill in batches until slightly blackened but still crunchy.
3. Add the tomatoes to the pan and cook until blistered and warmed through.
4. Toss the beans and tomatoes with the remaining salad ingredients and serve immediately while still warm with the tuna. Drizzle with balsamic and olive oil to serve.

(Recipe by Hannah Lewry)

(Serves 4)

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