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Tuna salad with broccoli

Serves   6-8
Prep time: 20 mins

Raw broccoli salad tossed with tuna chunks, mayonnaise, lemon and fresh roughly chopped herbs. Use it as a sandwich filler for a quick work or school lunchbox filler or alternatively stir through pasta or rice for an even easier mid-week dinner.

Tuna salad with broccoli

Ingredients

Method

Ingredients

  • 1 large broccoli
  • 1 can (425g) tuna chunks in spring water, drained
  • ¾ cup mayonnaise
  • 1 lemon
  • Large handful of fresh herbs, roughly chopped (we used chives and dill)

Method

  1. Cut the broccoli head into small florets and peel and roughly chop the stalk. Place the broccoli into a food processor and blitz until finely chopped.
  2. Flake the tuna and add to a large bowl with the broccoli, mayonnaise, zest and juice of the lemon and herbs. Season with salt and pepper.
  3. Mix until well combined, then serve and enjoy or store in the fridge an airtight container for up to 3 days.
Top tip: Finely diced red onion and celery add a delightful crunch to this salad, grated or roughly chopped boiled egg also adds a unique twist.