Tuna Fish Salad

Any cooked fish can be used in the same way. If fresh fish is not available, canned fish is a good standby. Look for fish canned in brine rather than in vegetable oil.


  • 1 lb / 455 g cooked tuna
  • 12 oz / 340 g ripe tomatoes, peeled, deseeded and finely chopped
  • 1 cucumber, peeled, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 6 spring onions, trimmed and finely sliced, or 1 mild onion, peeled and finely sliced
  • extra virgin olive oil
  • sherry vinegar
  • salt
  • freshly ground black pepper
  • 1 tsp chopped flat-leaved parsley


Flake the tuna into a bowl and carefully mix in the vegetables. Pour on olive oil and vinegar to taste, season, and stir in the parsley before serving.