[RECIPE IN SHOW NOTES]
When I worked at a café I was often elbows-deep in salad. This tuna salad was SO POPULAR that I’ve included it in our cookbook, The Food Fix (OUT THIS WEEK!). It’s a great one to make in advance and use to fill your sandwiches all week. Surprisingly delicious, filling and healthy.
Want more food tips? Check out the 5 Minute Food Fix Instagram.
RECIPE
INGREDIENTS
1 small red capsicum
3 spring onions (green tops only)
150g celery stalks and leaves, washed and dried
4 tbs finely chopped parsley
425g tinned tuna, well drained
½ cup (120g) mayo (I use Golden Soya Mayo for this recipe)
METHOD
Cut all the vegetables including the celery leaves to a 5mm dice. Add the tuna and mayo and mix gently. Refridgerate immediately and use within 1 week.
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