Classic Tuna & Feta Salad
SERVES 2 PREP TIME 10 MINS
INGREDIENTS
8 leaves Cos Lettuce (washed, chopped)
300 grams Tuna In Springwater (drained)
1 cup Cherry Tomatoes (quatered)
1 cup Beetroot (cooked, sliced)
1 Cucumber (Sliced)
100 grams Feta Cheese (crumbled)
1 cup Microwave Brown Rice
1/4 cup Balsamic Vinegar
2 tbsps Extra Virgin Olive Oil
2 tsps Whole Grain Mustard
METHOD
To make the dressing place balsamic, olive oil, mustard and a seasoning of salt and pepper in a jar and shake well; set aside.
Divide leaves and chopped vegetables with brown rice (if using) on a between two plates or containers (if meal prepping); crumble each with 150gm tuna; 50gm feta and drizzle both with dressing. Enjoy!
Georgie’s Tip
3 x 180gm tins of sustainable tuna per week is safe without risk of mercury poisoning.
