Tuna, Corn and Mushroom Salad
Serves 4
Make the most of corn with this salad - raw and in season when you can get it. It may seem unusual to eat it raw – but you will be surprised how delicious it is! When fresh corn is not available use diced courgette or blanched green beans.
Salad
185g tin of Ocean Pure tuna
1 large cob of corn
200g mushrooms, sliced thin
2 or 3 tomatoes, diced
Small bowl of salad leaves, washed and drained
Dressing
1 Tbsp cider vinegar
Juice and zest of ½ orange
2 tsp whole grain mustard
¼ cup olive oil
½ tsp sea salt
Ground black pepper
1) Combine dressing ingredients in a small bowl and whisk together.
2) Remove tuna from the tin and drain. You may wish to reserve the oil and use it for the dressing. Slice tuna into small cubes.
3) Stand the corn on end and cut the kernels from the cob. Combine tuna, corn, mushrooms and tomato in a mixing bowl, and then add the dressing. Toss to combine.
4) Spread salad leaves in the bottom of a flat serving bowl. Arrange tuna salad on top.
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