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Recipe: Cooling Summer Tuna Salad

Posted Nov 18 2012 8:00am

Serves One


75-100g tinned tuna

1 stick celery, sliced

1 tablespoon finely chopped parsley

6 cherry tomatoes, halved

½ cup cooked chick peas

1/2 cup thick pot set plain unsweetened yoghurt

Pinch dried cumin

½ small cucumber


For the dressing: Grate the cucumber, squeeze out excess liquid using a clean teatowel, and stir into the yoghurt and cumin. Salt to taste.

For the salad: Mix together all the ingredients, top with the dressing.

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