Tuna wedge salad
Waitrose and Partners

Tuna wedge salad

Skip the shredded lettuce – a wedge of crunchy iceberg makes a clever base for a salad. If you are tuna-averse, stir through 300g shredded roast chicken instead. 

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HealthyLow salt
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook-
  • Total time15 mins

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  • 2 x 220g jars Albacore Tuna in Spring Water (drained)
  • 1 red onion, finely chopped
  • 6 cornichons, chopped
  • ½ tsp cornichon brine
  • 2 tbsp dill, finely chopped
  • 1 tbsp Essential Reduced Fat British Crème Fraîche
  • 4 tbsp Essential Thousand Island Dressing
  • 1 iceberg lettuce
  • 30g salt and black pepper crisps


  1. In a bowl, mix the tuna with the finely chopped red onion, chopped cornichons, cornichon brine, finely chopped dill, crème fraîche and 4 tbsp Essential Thousand Island Dressing; season.

  2. Trim the base of 1 iceberg lettuce (keeping the stem intact) and cut it into 4 wedges. Put each wedge on a plate, drizzle 1 tbsp Thousand Island Dressing over each, then spoon 1⁄4 of the tuna mixture on top. Roughly crush the salt and black pepper crisps, then scatter over the wedges along with a little extra roughly chopped dill.


Typical values per serving when made using specific products in recipe


1,226kJ/ 294kcals



Saturated Fat












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