Serves 2
1 x 185g tuna in springwater, drained (optional)*
1 large ripe tomato, cut into small wedges
2 large handfuls of baby spinach, chopped
1 handful of fresh flat leaf parsley (an excellent addition but optional)
2 dill pickles (or 6-8 small jarred cornichons)
¼ cup pomegranate seeds (you can buy these fresh or frozen)
½ avocado diced
3 artichoke hearts, jarred in oil, chopped (optional)
Sprinkle of pepitas (pumpkin seeds) or sunflower seeds-for crunch
Salt & pepper / extra virgin olive oil / vinegar or lemon juice to season / tabasco if you like some heat
1. Chop all ingredients and add to a large bowl.
2. Add the olive oil and vinegar / lemon juice (or any other seasonings) to your taste.
If you are making this ahead of time for work lunches, mix together with the dressing all the ingredients expect the spinach.
Pop in your lunch container, then add the spinach on top.
When you are ready to tuck in, shake it up to mix the spinach in.
Add some cooked quinoa or a slice of crusty bread on the side.
Swap out the tuna for some canned 4-bean mix or chickpeas and get yourself an extra dose of prebiotics while you’re there.
Adapted from Karen Martini’s ‘Go to Tuna Salad’ in her book ‘Home’
