For an exceptionally easy salad that’s a fantastic way to use up a can of tuna, try this Tuna and Orange Salad. Don’t be fooled by how easy it is to make- it’s still absolutely delicious! It’s the perfect lunch for a hot summer’s day, and will be enjoyed by everybody.
1 (185g) tin tuna in springwater, drained
1 orange - peeled, sectioned and cut into pieces
1 1/2 tablespoons mayonnaise
2 tablespoons cashew halves
1 teaspoon ground ginger
1 teaspoon lemon juice
salt and freshly ground black pepper to taste
handful fresh spinach
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- In a medium bowl combine the tuna, orange pieces, mayonnaise, cashews, ginger, lemon juice, salt and pepper
- Mix well
- Serve over a bed of spinach or lettuce leaves
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