Simple + Refreshing Tuna Salad

This is not your ordinary dripping in mayo and egg bits tuna salad. This is a bright, crisp take on the housewife’s staple.

300 g light tuna, drained (usually about 2 small tins)

1 cup chopped cherry tomatoes, I quartered mine

1/2 cup finely chopped red onion

1/2 cup finely chopped celery leaves or stalks

1/2 can chickpeas, check that they do not have sugar added (I also rinse them with water)

2 tbsp fresh squeezed lemon juice, I like mine with pulp

2 tbsp olive oil

1/2 tbsp mayonnaise, can also be omitted

salt and pepper to taste

Combined all the ingredients and stir gently. Garnish with a celery stalk or leaves. Celery leaves are edible and super delicious. Don’t throw them away. Chop them up and use them in your salads or green smoothies. They have a lovely fresh taste and are of course easier to eat than a normal celery stalk. If you do not want a half can of chickpeas laying around just add the whole can. No issue. Or as we say in Dubai “mafi mushkilla”.

Serves 4.


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