recipe: tuna & spinach salad
Editor’s note: This recipe is from Jules Clancy of Stone Soup.
tuna & spinach salad
It may not be very glamorous but canned tuna is one of my favourite things to eat. I just adored it tossed in with some fresh leaves as a super quick lunch.
If canned tuna isn’t your thing, you can fancy up this recipe with smoked salmon or trout or even canned salmon.
1 teaspoon soy sauce
1 teaspoon sherry vinegar
2 handfuls baby spinach leaves
1 can tuna in oil (200g / 7oz), drained
1. Combine soy, vinegar and 3 teaspoons extra virgin olive oil in a medium bowl. Taste. Season.
2. Toss baby spinach leaves in the dressing.
3. Top with chunks of tuna.
Like most salads this is best when fresh. It will keep for a week in the fridge, but the leaves will be all wilted – not necessarily a bad thing as I discovered the other day.
variations for fun
carnivore – replace the tuna with BBQ chicken or rare roast beef from the deli.
vegetarian / vegan – replace the tuna with an avocado, flesh scooped into chunks. Serve with a wedge of lemon for extra kick.
different leaves – replace the spinach with other leaves such as watercress, mixed leaves, cos (romaine) or whatever else you happen to have on hand.
other fish – pretty much any canned fish will work here. Sardines, salmon, even smoked mussels or oysters if you’re into them.
wintery – wilt the spinach in a pan or use kale instead. Serve with the dressing and tuna sprinkled over.
plus veg – you can beef this up with whatever salad veg you feel like . Diced tomato, grated carrot, shaved cabbage, grated zucchini (courgettes) – the only limit is your imagination!
problem solving guide
too dry – splash in some more oil and vinegar.
can’t find sherry vinegar? – replace with lemon juice, white wine vinegar or rice wine vinegar.
too bland – season with a little more salt.
Great as a super quick lunch or dinner on its own.