Tuna Fish Salad on a Bed of Lettuce

Studentchef's Note:

This is one of my favourite comfort foods, and is healthy too. It's usually gone within a day, and there seems to be plenty of it going around too.

• Total Time: 8 mins
• Prep Time: 8 mins
• Cook Time: 0 mins

Ingredients:

Servings: 7

• 6 lettuce leaves
• 1 (6 ounce) can tuna packed in oil
• 1 large celery rib , chopped
• 1⁄3; cup green pepper , chopped
• ¼ cup green onion , chopped
• 3 tablespoons mayonnaise (your favourite brand will do)
• 1 pinch salt and pepper
• 1 teaspoon oregano
• ¼ cup olive , chopped
• 1 tomato

Directions:

1. Put the pepper, celery and green onion in a blender or food processor, and grate finely.
2. Add the Tuna fish and mayonnaise, and pulse twice.
3. Add the seasonings and pulse two more times.
4. Line the lettuce leaves on a medium sliced plate, and spoon the tuna fish mixture in the center.
5. Cut the tomatoes into round slices and put it around the tuna fish. Sprinkle the chopped olives on the tomatoes.
6. Conversely, you could makes this into a sandwich, using torn lettuce leaves. Leave out the tomatoes and the olives if desired. Makes for a filling mini-meal and for good leftovers.

Reviews

[lazyme]

Nice tuna salad. I had to use red pepper as I was out of green and omitted the olives for personal preference. This made a simple and tasty sandwich. Thanks Studentchef for a nice lunch. Made for Went to the Market Tag.

[UmmBinat]

This was good. I was surprised by the nice flavour of the oregano and black olives in this. I made the mixture into little wraps of cos lettuce leaves chopping each ingredient small. But I left out the green pepper as a preference and used canned black olives for the olives. I would make these again trying a toothpick to keep them together and maybe add a squeeze of lemon.

[mary winecoff]

Wonderful sandwich. I especially liked the addition of the black olives and oregano.