Tuna Sweetcorn Salad

Ingredients

For 1 serving

• 100 g (⅔ cup) frozen sweet corn
• 120 g (4 oz) canned tuna in water or brine, drained
• 30 g (about 8) black or green olives, pitted
• 1 spring onion (scallion)
• 30 g (1 large handful) lamb's lettuce
• 10 ml (2 tsp) olive oil
• Salt and pepper

Instructions

1. 1Bring a small pot of salted water to a boil, add the corn and cook for 7 to 8 minutes.
2. 2Drain the corn, rinse it briefly under cold water and let it drain well.
3. 3While the corn cooks, thinly slice the spring onion and cut the olives in half.
4. 4Flake the tuna into a bowl with a fork, then add the corn, olives and spring onion.
5. 5Add the lamb's lettuce, drizzle with the olive oil and season with pepper. Olives are already salty, so taste before adding any salt. Toss gently and serve.

Tips

• 💡 Using canned corn? Skip the cooking, just drain and rinse it.
• 💡 No lamb's lettuce? Rocket, baby spinach or any crisp lettuce works just as well.
• 💡 A squeeze of lemon juice or a splash of red wine vinegar brightens the salad without adding calories.
• 💡 To take it to work, pack the greens and the oil separately and mix everything just before eating, so the leaves stay crisp.