Have a minute?  Then you can “cook” this fresh take on tuna salad.  This is a favourite of my children.  They like it on its own as a dip with crackers, or in sandwiches, or with baked potatoes.

Ingredients for 4 servings:

Sherry Vinegar

2 tins line caught tuna steaks in water or oil

2 carrots, cut in 3 cm pieces

1 romano pepper de seeded, 3 cm pieces

1-2 ribs of celery, 3 cm pieces

1 red onion peeled and quartered

cucumber and watercress to garnish

• Drain tins without taking out tuna. Pour vinegar into them to soak tuna. Leave to soak whilst you get on with the rest.
• Put carrot, pepper and celery in TM bowl. Chop 5 seconds speed 5. Check. Push down any pieces from the sides with the spatula. Chop 5 seconds speed 5 if required. Pour into a bowl, set aside.
• Add onion to TM bowl. Chop 5 seconds speed 5.Check. Push down any pieces from the sides with the spatula. Chop 5 seconds speed 5 if required.  Add to the reserved veggies.
• Empty tuna tins into bowl with all chopped vegetables, add 3-4 tablespoons of mayo to taste, salt and pepper. Garnish with cucumber and watercress. Enjoy