Salad with tuna, feta, cucumber and tomato

Deepblue tuna steak in olive oil

Put all vinaigrette ingredients in a cleaned glass jar and shake well.

Put some salad leaves in a bowl or deep plate. Divide the tuna, cucumber, bell pepper, tomatoes and onion on top of this. Then sprinkle the olives and feta cubes on top.

Finish with the vinaigrette or a dressing to taste. You can also sprinkle some freshly chopped thyme and basil on top of this.

Easy lunch with a piece of French bread or as a big salad with cold pasta. Tasty side-dish for pasta dishes or baked potatoes.

Vinaigrette:
6 tablespoons of olive oil
2 tablespoons of white wine vinegar
1 teaspoon of honey
Salt + pepper

2 persons
15 Minutes

Ingredients

  • 1 can of 160g Deepblue tuna steak in olive oil, drained
  • ¼ cucumber, diced
  • ½ green bell pepper, diced
  • 10 cherry tomatoes or snack tomatoes, halved
  • ½ red onion, cubed or sliced
  • 50g feta or white cheese, cubed
  • 10 black olives
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