4 tbsp light mayonnaise
Juice of 1/2 lemon
1 white cabbage, halved, cored and finely shredded
1 small red onion, finely sliced
20g chopped fresh flatleaf parsley
75g chopped roasted hazelnuts (from larger Sainsbury’s)
2 x 200g cans tuna steak in oil
1. In a large bowl, mix together the mayonnaise, lemon juice and some seasoning.
2. Add the cabbage to the bowl, along with the onion, parsley and hazelnuts. Toss everything together to lightly coat in the mayonnaise.
3. Drain the tuna steak in oil, add to the coleslaw and gently mix through. Divide between plates and serve with French bread.