Fresh Tuna Salad Platter
A crunchy, colourful bowl of everything you love—easy, light, and loaded.
When I need something quick, filling, and sunshine-y, this is my go-to. It’s got the vibe of a summer lunch by the sea but can be whipped up any day of the week. The combo of tuna, eggs, crunchy veg, and tangy dressing is unbeatable—and it all comes together on one big plate.
Ingredients
Salad
- 500 g salad mix
- ½ cup diced red bell pepper
- 1 cucumber, sliced
- ½ cup black olives
- ½ cup canned corn
- 8 cherry tomatoes, quartered
- 1 small can tuna
- 1 small red onion, sliced
- 3 eggs, hard-boiled and quartered
- A handful of chopped parsley
Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper, to taste
Method
Layer all salad ingredients on a big serving plate.
In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper.
Drizzle the dressing generously over the salad.
Serve fresh, with crusty bread if you like!
