Red, yellow, purple, green – not quite a whole rainbow, but this vibrant salad of tinned fish and veggies comes close
Prep:15 mins
Serves 4
1 red pepper, sliced1 large carrot, grated340g can sweetcorn kernels, drained150g sugar snap pea6 cooked baby beetroot, quartered185g can flaked tuna in spring water, drained100g mayonnaise1 tbsp lemon juice2 tsp wholegrain mustard1 tsp waterlettuce leaves1 spring onion, sliced
STEP 1In a large bowl, mix together red pepper, carrot, sweetcorn, sugar snap peas, beetroot and tuna.STEP 2In a small bowl, mix together mayonnaise, lemon juice, wholegrain mustard, water and seasoning, if you like, to make a dressing.STEP 3Line a large bowl with lettuce leaves, fill with the salad and drizzle with dressing. Top with spring onion and serve straight away.
