Tuna salad with broccoli
- Serves 6-8
- Prep time: 20 mins
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
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.