Tuna and Bean Sprout Salad


• 15oz can tuna
• 4 shallots
• 2 medium green peppers
• 1/2 cup sliced celery
• 16oz can bean sprouts
• Salt & pepper to taste
• 3 tablespoons of oil
• 1 teaspoon soy sauce
• 1 tablespoon vinegar
• 1/2 teaspoon sugar
• 1/2 teaspoon dry mustard
• 1/2 clove of garlic


1. Drain tuna, break into pieces;
2. Add chopped shallots and celery.
3. Cut peppers into fine strips.
4. Wash bean sprouts, drain well
5. Add to tuna mixture with pepper strips.
6. Refrigerate for one hour.
7. Combine soy sauce, oil, vinegar, sugar, mustard and crushed garlic in screw top jar and shake well.
8. Pour over tuna salad just before serving.
9. Season with salt and pepper.


Extra Info:

A great one to take to work for lunch.

Health Overview:

Gluten Free: yes
Added Sugar: no
Vegetarian: No
Vegan: No
Lactose Free: yes

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