Terrific tuna and tomato salad (from Canada's food guide)
A perfect way to use tomatoes, this refreshing salad is versatile enough to enjoy for lunch, on a picnic, or dinner on the patio with family and friends. Serve it over lettuce leaves for added colour and crunch.
Prep time: 5 min
Cook time: 0 min
1 L (2 pints) grape tomatoes, halved lengthwise
2 stalks celery, thinly sliced
2 cans (each 120 g drained weight) light flaked tuna in water, drained
250 mL (1 cup) chopped cucumber
45 mL (3 tbsp) red wine vinegar
10 mL (2 tsp) extra virgin olive oil
1 clove garlic, minced
Pinch hot pepper flakes
75 mL (⅓ cup) chopped fresh basil
30 mL (2 tbsp) chopped fresh oregano
In a large bowl, combine tomatoes, celery, tuna and cucumber.
In a small bowl, whisk together vinegar, oil, garlic and hot pepper flakes. Pour over tomato mixture along with basil and oregano and toss to coat well.
Older kids can help to slice tomatoes and celery, drain tuna and chop cucumber. Little chefs can whisk the dressing together.
For the best tasting tomatoes, store them at room temperature away from direct sunlight. Putting them in the fridge results in a mealy texture.
No grape tomatoes on hand? No worries. Dice up 4 tomatoes instead.
Try this salad using canned salmon instead of tuna, or use leftover cooked fish.
Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.