SKINNY TUNA SALAD

Skinny tuna salad image

Provided by Ramona's Cuisine - @ramonascuisine

Number Of Ingredients 16

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- 1/2 red cabbage (organic)
- 1 can sweet corn (small can, organic)
- 2 cans tuna (in water or brine)
- 1 red pepper (organic)
- 2 stalks celery
- 1 can red kidney beans (organic)
- 1 green pepper
- 1/4 tsp pepper
- 1 pinch black pepper (generous pinch, freshly ground)
- 1 handful stuffed olives (green pitted/stuffed olives, optional)
- 4-5 springs parsley (small springs, chopped)
- 2 tbsp balsamic vinegar
- 1 tbsp mayonnaise
- 1 tbsp olive oil
- 1/2 lemon (squeezed)
- 4 pitta bread (optional)

Steps:

Peel, wash and prepare all ingredients.
Chop, shred or dice all according to how you wish the salad to look.
In a larger bowl, throw in the canned tuna and with a fork just break the fish chunks into smaller pieces.
Add the chopped veggies to the tuna and mix well. Sprinkle the salt and the pepper and mix again.
In a little bowl mix all vinaigrette ingredients, the 2 tbsp balsamic vinegar, mayonnaise, 1 tbsp olive oil and the lemon juice from 1/2 lemon. Give these a nice energetic whisk and set aside.
Pour the vinaigrette over the salad and mix well until all veggies are nicely coated.