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Tuna salad with lemon dijon dressing

For when you have a lonely bag of salad in the fridge and need to raid the storecupboard to pull together a quick meal. Taking only minutes to prepare, packed with protein from the tuna and utilising any leftover vegetables in the fridge ( #loveyourleftovers !) with a tangy lemon dijon dressing. I like the individual serving, no-drain tins of tuna in spring water.

Total time to make : 10 minutes

Servings : 1


Handful of fresh salad, I like the beetroot ones

1 60g tin sustainably caught tinned tuna

125g leftover vegetables (I love these baby new potatoes, cooked, cooled and quartered)

25g of toasted seeds or these garlic and herb croutons

Dressing (makes enough for 4)

4 tbsp olive oil

Zest and juice from 1 lemon

1 tsp dijon mustard

1 clove of garlic, finely chopped or pressed

Pinch of salt and pepper


  1. Re-fresh the salad leaves under cold water and leave to air dry in a colander whilst you prepare the dressing

  2. Mix all the dressing ingredients together in a small bowl or jar and whisk with a fork/shake to mix

  3. Plate up your salad and toss with leftover vegetables, flake over the tuna and sprinkle over the toasted seeds or croutons. Give the dressing a quick shake and drizzle over 2 tbsp, keeping the rest refrigerated for up to 5 days

Nutritional Information

(per serving, with dressing)

395 calories

18g fat, 38g carbs, 20g protein

Good to know:

  • Makes a great lunchbox, use a folded kitchen towel to keep the croutons seperate and crunchy and use a clean, miniature jam jar to store the dressing until you're ready to enjoy

  • #loveyourleftovers use any leftover cooked vegetables (roasted, boiled, steamed, sautéed - cooked in pretty much any form!) or jarred artichokes, sun-dried tomatoes or olives

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