A healthy lighter option, our Super 6 salad is simple but delicious - and the tuna steak adds a great meaty texture.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 14 minutes
    • British

    Super 6 Salad with Tuna

    Recipe Information

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    4 sticks Celery

    ½ Iceberg lettuce

    4 Salad Tomatoes

    250g Cooked Beetroot

    ¼ Cucumber

    ½ bunch Spring Onions

    1 x 400g pack The Fishmonger frozen Yellowfin Tuna Steaks

    30ml British cold pressed Rapeseed Oil

    Juice 1 lemon

    Sea salt and black pepper


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    Defrost the tuna steaks.

    Wash, trim and finely slice the celery.

    Shred the lettuce.

    Slice the cucumber lengthways then slice thinly.

    Cut the tomatoes in 8 wedges.

    Half the beetroot and cut into thin slices.

    Wash, trim and thinly slice the spring onions.

    Put the salad ingredients together in a large bowl.

    Mix the lemon juice and oil in a small bowl, season with some salt and black pepper then whisk well.

    Pour over the dressing and toss the salad.

    Preheat the grill to high, put the tuna steaks on a baking tray then grill for 12/14 minutes turning as you cook.

    Serve alongside the salad or flake the fish and scatter over the salad.

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