10 minutes| Serves 1
Ingredients
Method
1 x 95g tin Safcol Responsibly Fished Tuna in Springwater, drained
2 ripe tomatoes chopped
Small handful kalamata olives
¼ red onion, sliced
A pinch of dried oregano
2 Lebanese cucumbers, sliced
50g feta
Lettuce to serve
Lemon dressing
2 tbsp lemon juice
2 tbsp cold pressed olive oil
Large grind of black pepper
Step 1 - Combine the tuna, red onion, oregano, cucumber, tomato and olives in a bowl.
Step 2 - Pile over lettuce, arrange the avocado and crumble over the feta.
Step 3 - Drizzle with combined lemon dressing and enjoy.
