Tuna and Sweetcorn Salad [gluten free, lactose free]

Photos: Shine Photography By Marconia Schembri, Charles Vassallo, Felix Cesare

‘Salads provide substantial meals in the summer months without spending too much time in a hot kitchen.

Make use of the large variety of leaves in the market to add balance and add different textures and flavours.’

You will need:
150g lambโ€™s lettuce
300g sweet corn
300g tuna
1 sweet potato
2 mature ฤกbejna
100g black turtle beans
4 tbsp cooked rice
1 tbsp fresh coriander

For the dressing:
1 tbsp fresh lime juice
2 tbsp plain yoghurt
2 tbsp olive oil
1 tbsp mayonnaise
1 tbsp organic apple vinegar
1 tsp honey or agave
1 tbsp smoked paprika
Sea salt and fresh ground pepper
To finish off some finely grated lime zest

The combination of sweet corn and tuna is a classic salad choice and the addition of sweet potato, coriander and lime make it more interesting and satisfying.

To cook the sweet potato

Clean the sweet potato under running water using a vegetable scrubber. Pierce the potato with a fork, about four times. This will prevent the potato from exploding in the microwave, turning it over after the first three minutes. Smaller potatoes will take less time, while larger potatoes will take longer.

 

Trade Enquiries:

Tuna by Redelmar at Quality Foods

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