Tuna Corn Salad

INGREDIENTS:

• 1 cup (180 grams) drained tuna
• 1 cup (200 grams) fresh mozzarella chopped (bite size pieces)
• 1 cup (145 grams) cooked sweet corn
• 20 cherry tomatoes (cut in half)
• 1 celery stalk chopped
• ½-1 green onion chopped
• ½ teaspoon (2½ grams) salt
• 3-4 tablespoons (39-52 grams) olive oil
• 2 tablespoons (30 grams) balsamic vinegar
• 3-4 fresh basil leaves chopped
• 1½ teaspoons (1 gram) oregano

INSTRUCTIONS:

1. In a medium size bowl, add tuna, mozzarella, sweet corn, cherry tomatoes,celery, green onion, basil, oregano and toss gently, then in a small bowl mix salt and vinegar and pour over tuna mixture, then add the olive oil, gently toss together, let sit in fridge for 1 hour and serve. (if you prefer room temperature and your house isn't too hot, leave out for 1 hour before serving).

Source: An Italian In My Kitchen