Fruit Salad with Tonnino Tuna in Spring Water

20 min


6 serving


  • 1 carton Greek yogurt
  • 1 teaspoon orange zest
  • 2 oranges, peeled and sectioned
  • 1-1/2 cups blueberries
  • 1-1/2 cups raspberries
  • 1-1/2 cups strawberries
  • 1-1/2 cups blackberries
  • 2 Tablespoons thinly sliced green onions
  • 1 jar Tonnino Tuna Fillets in Spring Water, drained
  • 1/4 cup chopped pecans, toasted
  • Lettuce leaves, for serving
  • Mint leaves, for serving


In a large bowl, stir together the yogurt and orange zest. Add orange sections, blueberries, raspberries, strawberries, blackberries and green onions. Toss gently to coat.

Cover and chill for 2-4 hours.

Place a lettuce leaf on each salad plate. Spoon fruit salad into the lettuce leaf and put the Tonnino Fillets on top. Sprinkle with toasted pecans and mint leaves to serve.