This salad is satisfying and makes an ideal light lunch or an option to offer on Fridays during lent.
You will need:
a very large bunch of flat leaf parsley
a small selection of fresh mixed herbs of your choice
1 tablespoon Apple Vinegar
1 large can of Tuna Fish Chunks, refrigerated
1 tablespoon ground almonds
2 tablespoons olive oil
Salt and Pepper
Place the parsley, herbs in a food processor and pulse, turning on and off until the herbs and parsley are finely chopped.
Add the cucumber and pulse again until the cucumber turns into bite-size pieces.
Add the ground almonds and stir.
At this stage you can put the mixture in a bowl, cover and store in the fridge for later use.
To serve, add salt and pepper, olive oil and apple vinegar and mix using a large metal spoon.
Place on a serving dish and on the top place the tuna chunks.
I use tuna chunks by Redelmar and apple vinegar by Kuhne both available at Quality Foods Marketing