Tuna Salad

To make 3-5 portions.

INGREDIENTS

Chick Pea’s - 1 tin (400g)

Tuna - 1 tin (145g)

Anchovy - 1 tin (50g)

Garlic - 2 cloves

Lemon - 1 lemon (as much as required)

Chilli flakes - 1 pinch

Capers - 2 tsp

Baby gem Lettuce - 1 lettuce

Baby Spinach - 1 handful

Carrot - 1 third of a large carrot

Shallot - 1 shallot

Parsley - small handful

Chives - small handful

Extra virgin Olive Oil - as much as required

INSTRUCTIONS

1. To start, drain a tin of Chick Pea’s, and set them aside.

2. Empty the Tuna and Anchovy, including the Anchovy Oil, into a mixing bowl.

3. To the Tuna, add a pinch of Chilli flakes, and grate in 2 cloves of Garlic.

4. Add the zest of a Lemon, and 2 heaped tsp of Capers.

5. Use a folk to loosely break up the Tuna and Anchovy.

6. Finely dice the baby gem Lettuce, and add it to the bowl.

7. Add a large handful of Spinach, and grate in some Carrot.

8. Thinly slice the Shallot and add this to the bowl, along with the Chick Pea’s.

9. Next, finely dice a small handful of Parsley, and the same amount of Chives.

10. Add a good sprinkle of the herbs to the bowl.

11. Finish the salad with a drizzle of extra virgin Olive Oil, and a good squeeze of Lemon juice.

12. Stir through the Salad, season to taste, and serve.

Enjoy.