Tuna wedge salad

Name: Tuna wedge salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 220 g jars Albacore Tuna in Spring Water (drained); 1 red onion, finely chopped; 6 cornichons, chopped; ½ tsp cornichon brine; 2 tbsp dill, finely chopped; 1 tbsp Essential Reduced Fat British Crème Fraîche; 4 tbsp Essential Thousand Island Dressing; 1 iceberg lettuce; 30 g salt and black pepper crisps

Skip the shredded lettuce – a wedge of crunchy iceberg makes a clever base for a salad. If you are tuna-averse, stir through 300g shredded roast chicken instead.

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HealthyLow salt

Serves4
CourseMain meal
Prepare15 mins
Cook-
Total time15 mins

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2 x 220g jars Albacore Tuna in Spring Water (drained)
1 red onion, finely chopped
6 cornichons, chopped
½ tsp cornichon brine
2 tbsp dill, finely chopped
1 tbsp Essential Reduced Fat British Crème Fraîche
4 tbsp Essential Thousand Island Dressing
1 iceberg lettuce
30g salt and black pepper crisps

In a bowl, mix the tuna with the finely chopped red onion, chopped cornichons, cornichon brine, finely chopped dill, crème fraîche and 4 tbsp Essential Thousand Island Dressing; season.
Trim the base of 1 iceberg lettuce (keeping the stem intact) and cut it into 4 wedges. Put each wedge on a plate, drizzle 1 tbsp Thousand Island Dressing over each, then spoon 1⁄4 of the tuna mixture on top. Roughly crush the salt and black pepper crisps, then scatter over the wedges along with a little extra roughly chopped dill.

Typical values per serving when made using specific products in recipe