Tuna Rainbow Salad
Serves 2
Ingredients:
1/2 iceberg lettuce roughly chopped
4 tomatoes cut into quarters
1 tin tuna in springwater
8 asparagus spears
2 cup Sweetcorn
1 cup black olives
1 orange pepper roughly cut into small pieces
2 tbsp extra virgin olive oil
1½ tsp balsamic olive oil
1 lemon
2 tsp chia seeds
Pepper
Method:
Start by steaming asparagus spears for about 5 minutes, and if using frozen sweetcorn boil according to packet.
Whilst these are cooking start placing lettuce, tomatoes, pepper pieces and olives around the plate into individual segments. Drain the tuna and place on plate too, then once asparagus and sweetcorn are ready fit into remaining space, drizzle with extra virgin olive oil, balsamic and lemon juice then finish with chia seeds and a good grind of black pepper.