Tuna salad with broccoli
Raw broccoli salad tossed with tuna chunks, mayonnaise, lemon and fresh roughly chopped herbs. Use it as a sandwich filler for a quick work or school lunchbox filler or alternatively stir through pasta or rice for an even easier mid-week dinner.
Ingredients
Method
Ingredients
- 1 large broccoli
- 1 can (425g) tuna chunks in spring water, drained
- ¾ cup mayonnaise
- 1 lemon
- Large handful of fresh herbs, roughly chopped (we used chives and dill)
Method
- Cut the broccoli head into small florets and peel and roughly chop the stalk. Place the broccoli into a food processor and blitz until finely chopped.
- Flake the tuna and add to a large bowl with the broccoli, mayonnaise, zest and juice of the lemon and herbs. Season with salt and pepper.
- Mix until well combined, then serve and enjoy or store in the fridge an airtight container for up to 3 days.