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Tuna wedge salad

Tuna wedge salad

By Isabella Suzuki
15’ Prep time
0’ Cook time
15’ Total time
294 Calories
4 Serving

Summary

Skip the shredded lettuce – a wedge of crunchy iceberg makes a clever base for a salad. if you are tuna-averse, stir through 300g shredded roast chicken instead.
Isabella Suzuki 0 Followers

Step by Step

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Step 1

In a bowl, mix the tuna with the finely chopped red onion, chopped cornichons, cornichon brine, finely chopped dill, crème fraîche and 4 tbsp Essential Thousand Island Dressing; season.
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Step 2

Trim the base of 1 iceberg lettuce (keeping the stem intact) and cut it into 4 wedges. Put each wedge on a plate, drizzle 1 tbsp Thousand Island Dressing over each, then spoon 1⁄4 of the tuna mixture on top. Roughly crush the salt and black pepper crisps, then scatter over the wedges along with a little extra roughly chopped dill.

Ingredient

  • Cornichons
    Cornichons
    6
  • Dill
    Dill
    2 tbsp
  • Iceberg lettuce
    Iceberg lettuce
    1
  • Essential reduced fat crème fraîche
    Essential reduced fat crème fraîche
    1 tbsp
  • Essential thousand island dressing
    Essential thousand island dressing
    4 tbsp
  • Cornichons
    Cornichons
    0.5 tsp
  • Salt and black pepper crisps
    Salt and black pepper crisps
    30 grams
  • Waitrose albacore tuna in spring water
    Waitrose albacore tuna in spring water
    220 grams
  • Red onion
    Red onion
    1

Nutrition Facts

View nutrition facts
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