Tuna Vegetable Salad
Ingredients
- 11?4 cups (150 g/5 oz) frozen peas
- 150 g (5 oz) frozen green beans
- Salt
- 3 chilled cooked potatoes (waxy variety), unpeeled
- 1 yellow and 1 green capsicum (bell pepper)
- 1 medium white onion
- 2 large tomatoes
- 2?3 cup (100 g/4 oz) green olives stuffed with pimiento
- 1 small clove garlic, finely chopped
- 4 tablespoons mayonnaise
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- freshly ground black pepper
- 1 can (180 g/7 oz) water-packed tuna, drained
- lemon wedges, to serve
Preparation
Boil 1?2 cup water in a saucepan with 1?2 teaspoon salt. Add frozen peas and beans, cover and cook for 5 minutes. Pour into strainer, reserving liquid. Drain vegetables and let cool. Peel potatoes and cut into small cubes. Trim capsicums and cut into short strips. Slice onion into rings. Halve tomatoes, remove seeds and cut into eighths. Halve olives. Place olives, peas, beans, capsicum strips, onion rings, tomato wedges and diced potatoes in a serving bowl. Combine garlic, mayonnaise, oil, lemon juice and 3 tablespoons of reserved vegetable cooking water. Stir together until smooth. Add salt and pepper to taste. Pour mayonnaise mixture over vegetables. Flake tuna a little. Arrange on vegetables. Serve tuna vegetable salad with lemon wedges.
Tagged With Tuna Vegetable Salad
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