Veggie and Tuna Salad







A recipe allowed in a / / / diet.

A classic tuna salad usually has lettuce and sweet corn as mains. But we made this one differently, by adding green beans, bell pepper, and cherry tomatoes, to make it more satisfying. Still, we have one more secret ingredient! The dressing, which is cooked a little bit on the stove before getting it into the salad.

Nutritional Chart

Calories: 516 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 51 g
  • 18 g
  • 30 g

Ingredients Needed for Veggie and Tuna Salad

½ teaspoon coriander seeds
½ teaspoon cumin seeds
2 chilis, sliced
1-2 teaspoons olive oil
2 garlic cloves, chopped
¼ cup red wine vinegar
3.5 ounces of canned green beans
1 red bell pepper, diced
1 red onion, diced
5 fresh basil leaves, chopped
5 mint leaves, chopped
7 ounces of canned tuna
7 cherry tomatoes, halved

How to Make Veggie and Tuna Salad

  1. Heat a skillet on the stove and add the coriander, cumin, and one of the chili peppers. Stir and cook 1-2 minutes, to release the flavors. Transfer the seeds and chili to a mortar and grind them using the pestle.
  2. Heat 1 teaspoon of olive oil in a skillet and add the garlic. Cook 30 seconds, then add the ground mixture and the red wine vinegar. Cook until the vinegar reduces by half.
  3. Add the canned green beans, red bell pepper, red onion, chili, basil, mint, tuna, and cherry tomatoes to a bowl. Drizzle with the remaining olive oil and season with salt and pepper.
  4. Add the vinegar and seed mixture. Stir to combine all the ingredients.

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