Warm tuna salad with bell pepper, cherry tomatoes and baby spinach

Ingredients (Serves: 2)

• Canned tuna in olive oil, drained300 g
• Baby spinach150 g
• Cherry tomatoes200 g
• Bell pepper200 g
• Onion70 g
• Olive oil20 g
• Dijon mustard24 g
• Lemon30 g
• Fresh parsley (optional)8 g
• Feta cheese (optional)60 g
• Pitted black olives50 g

Method

1. 1

   Cut the bell pepper and onion into thin strips, halve the cherry tomatoes and slice the black olives.

2. 2

   Heat the olive oil in a skillet and soften the pepper and onion for 8 minutes, until tender.

3. 3

   Make the dressing by mixing the Dijon mustard with the lemon juice and a splash of water.

4. 4

   Take the pan off the heat, add the flaked tuna, the cherry tomatoes and the dressing, and stir gently so the tuna doesn't break up completely.

5. 5

   Divide the baby spinach between plates, spoon the warm mixture on top and finish with the olives, crumbled feta and chopped parsley.

Nutrition per serving

More recipes like this

• Baked chicken thighs with green beans and mushrooms50 min · 490 kcal · $3.42
• Sheet-pan chicken thighs with peppers, zucchini and carrots50 min · 400 kcal · $2.38
• Roasted chicken thighs with cherry tomatoes, zucchini and goat cheese50 min · 416 kcal · $3.44
• Oven-baked edamame with zucchini and cherry tomatoes50 min · 430 kcal · $2.96
• Baked prawns with broccoli and zucchini50 min · 356 kcal · $5.44
• Oven-roasted pork loin with red cabbage and apple50 min · 479 kcal · $3.45