Tuna, Corn & Avocado Salad

As Adam Liaw says “the tuna in this salad does double duty as both the main ingredient in the salad and as a dressing”. I have altered the quantity of some of the ingredients to suit myself but the original recipe can be found in Adam’s Big Pot – Easy meals for your family. The recipe calls for raw corn kernels but I find blanching the cobs in boiling water for 1 minutes brings out the natural sweetness of the corn. Also the tuna and corn mix makes a great sandwich filler. The mayonnaise and yoghurt quantity can be increased if you want a lot of dressing but I wouldn’t do this if you are planning to use it in a sandwich….

Ingredients

• 3 cobs of corn, blanched for 1 minute, kernels stripped
• 1 large can (425g) tuna in spring water or brine
• 1/4 – 1/2 red onion, finely sliced
• 1/2 cup Japanese mayonnaise
• 1/2 cup unsweetened greek-style yoghurt
• 2 tbsp lemon juice, plus extra to taste
• Salt & pepper to season
• 1/4 – 1/2 head of red cabbage (depending on size), finely shredded
• 1 large carrot, cut into very thin match sticks
• 1 avocado, quartered and sliced
• Lemon wedges to serve
• Chives or spring onion to garnish

Directions

Drain the tuna and mix with the onion, mayonnaise, yoghurt and lemon juice.

Stir though most of the cooled corn kernels, reserving some for the salad.

Mix together the cabbage and carrot and arrange them in a bowl. Season lightly with salt, pepper and extra lemon juice. Top the cabbage with a generous scoop of the tuna mix. Add the quartered avocado, lemon wedge and sprinkle with the chives or spring onion.

This salad is fantastic for working from home lunches, which many of us are doing at the moment. Mix up the tuna and corn mix, shred up the cabbage and carrot and store everything in seperate containers in fridge and you are all ready to go. All you have left to do is cut up the avocado, plate up and lunch is ready in minutes. Enjoy. Sheryl x