recipe: tuna & spinach salad

tuna & spinach salad

Editor’s note: This recipe is from Jules Clancy of Stone Soup.

tuna & spinach salad
serves 1

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.

leftover potential?

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.

serving suggestions

Great as a super quick lunch or dinner on its own.