Servings |
2-3
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Ingredients
- 200 grams tuna chunks (packed either in brine or oil)
- 1 large ear of corn, shucked
- 1 small head of green leaf lettuce
- 1 small head of red leaf lettuce
- 1 green tomato
- 10-12 cherry tomatoes
For the dressing:
- 1 tsp dijon mustard
- 1 clove of garlic, minced
- 2 tsp lemon juice
- 2 tsp extra virgin olive oil
- Salt, to taste
Ingredients
For the dressing:
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Instructions
- Make the dressing: add all the ingredients to a small jar and shake well. Adjust seasoning. Refrigerate until ready to use.
- Add the tuna chunks to a colander and drain off the excess brine/oil.
- Halve the corn and add to a pot of salted boiling water and cook for 7-10 minutes. Drain and set aside. Once cool enough to handle, hold it up vertically on a chopping board and cut the kernels off the cob, cutting as close to the cob as possible. Add to a large bowl.
- Halve the cherry tomatoes. Chop the green tomato into bite-sized pieces. Roughly tear the lettuce with your hands. Toss everything together with the corn and tuna chunks.
- Just before serving, add the dressing and serve cold or at room temperature.
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