Recipes

Tuna, Corn and Avocado Salad

As featured on Everyday Gourmet

Cook Time 30 minutes

Servings 4

Ingredients

1 corn cob

2 baby lettuce, shredded 

1 avocado, diced

80g fetta, crumbled 

1 bunch spring onions, trimmed 

Handful of fresh basil leaves, mint or parsley, picked 

1 x 185g can of tuna in spring water

 

Dressing

¼ cup buttermilk

2 tbsp crème fraiche or sour cream

1 tbs seeded mustard 

1 lemon, juice  

1 tsp apple cider vinegar 

Salt and pepper

Method

Heat a grill pan over a high heat. Brush corn and spring onions with oil and season with salt. Arrange in the grill pan and char all over. The spring onions will take half the time of the corn to char.

Cool enough to handle and rough chop the spring onions and slice the kernels from the corn.

For the dressing, whisk all of the ingredients together.

In a large salad bowl, combine the lettuce, avocado, fetta, freshly torn herbs, drained tuna, corn and spring onions.

Just before serving, drizzle over the creamy dressing and toss everything together. Serve with extra basil and dressing on top.

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