This tuna salad is a delicious easy lunch or main meal especially served with these slices of potato - this adds some extra bulk so it fulls you up as I often find I’m still hungry without some carbohydrate with my main meal.

For the Salad

(2-4 depending on lunch or dinner)

2 cans of Tuna (Steaks) drained and flaked

2 ears of celery washed and sliced

1tsp of celery salt

1 spring onion trimmed and sliced

1 handful of Italian parsley chopped

2tbsp mayonnaise

1tbsp white wine vinegar

4tbsp mixed salad leaves

Mix the mayonnaise, vinegar, celery salt together and add the celery and tuna and gently mix, stir in the mixed herbs, taste and season as needed with a little salt and pepper.

Set aside covered in the fridge until 10 mins before you need it.

Meanwhile

wash and thinly slice 4 medium potatoes, drizzle over a little oil and roast for 15 mins in a hot oven until cooked. Turn the slices over after 10minutes.

To serve, add the salad leaves to a large serving plate, top with the tuna salad and arrange the potato slices around the edge.