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Tuna and hazelnut coleslaw

Name: Tuna and hazelnut coleslaw
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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

Easy
August 2006

Easy
August 2006

Test kitchen approved

Serves 4
Ready in 15 minutes

Coleslaw is traditionally eaten as a side dish but you can turn it into a satisfying meal by adding a tin of tuna with this salad recipe.

Gluten-free recipes

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Ingredients

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

Method

In a large bowl, mix together the mayonnaise, lemon juice and some seasoning.
Add the cabbage to the bowl, along with the onion, parsley and hazelnuts. Toss everything together to lightly coat in the mayonnaise.
Drain the tuna steak in oil, add to the coleslaw and gently mix through. Divide between plates and serve with French bread.