Tuna, Sweetcorn & Celery Salad
A salad is something I tend to associate with warm weather and a plethora of shades of green: forest, lime, jungle, grass. This is one of those salads with speckles and drips from the rainbow. By the way, this is my favourite way to eat sweetcorn now – tins are no more.
I do also love a winter salad but I’m just not as well-practiced in those yet. When making my own, it often features quite a bit of goat’s cheese; excellent stuff but not the most economic or cleansing for my palette or my insides.
Serves 1
Ingredients
80g tin sustainable tuna, forked to separate (not the no drain stuff)
5-6 leaves lettuce, shredded (a fun, soft, ribbony-textured lettuce like Lolla Rossa or Butterhead from the head, not a bag if possible)
1 celery stick, finely sliced
1/8 red onion, finely sliced
4-5 small florets broccoli
1 corn on the cob
1 Babybel, coarsely grated
½ tsp Togarashi
½ tbsp olive oil
¼ lemon, juice only
Salt and pepper to taste
Method
Bring a small saucepan of water to the boil and put the corn in.
After 3-4mins, add the broccoli florets.
Check on all the veg after another 3mins. We want them cooked tender but still with a good crunch and texture, otherwise it makes for sad and less enjoyable additions. When all done, drain and refresh in cold water before draining fully again and leaving to get to room temperature.
In a large mixing bowl, throw in the lettuce, celery, red onion and broccoli.
For the corn, sitting it on its end and using a sharp knife, shave down a few rows of kernels. Then, roughly chop these. We don’t want individual kernels like from the tin, but random chunks and bits.
Add the cut corn, Babybel, Togarashi, olive oil, lemon juice and a bit of salt and pepper to the bowl giving it all a thorough mix.
Taste for seasoning levels (salt, pepper and spicy Togarashi) and if more is needed, do only small amounts at a time, mixing thoroughly first before tasting.
When it’s perfect for you, put into a wide and shallow dish to enjoy.