Tuna and Roasted Hazelnut Coleslaw

Traditional coleslaw is quite a lovely salad but it can become disgusting if people insist on adding loads of mayo to it. Because of that I very rarely eating the traditional thing unless I prepare it myself. What I really love about it is the crunchiness of the cabbage and the carrot which brings an additional sweetness to it. I do, however, love twists to old ‘favourites’ so this recipe was impossible to resist. Red onions add so much flavour to salads plus a beautiful shade of red/purple as well. I tend to buy good quality tuna for my salads where the tuna used is not fresh, and a brand I particularly like is Ortiz . Their tuna is delicious. I could never go back to the ordinary tuna from the supermarket once I tried this one. The roasted hazelnut add a nice nuttiness to the dish and goes very well indeed with the other ingredients. Toast some pitta bread to have it with.

4 tablespoons of mayonnaise

Juice of ½ lemon

Salt and black pepper

1 white cabbage

1 small red onion

Bunch of fresh flatleaf parsley , chopped

75g chopped roasted hazelnut

400g cans tuna steak in oil

Halve, core and finely shred 1 white cabbage, then put it in a salad bowl. Add 1 small red onion finely sliced the chopped fresh parsley and the chopped roasted hazelnuts. Toss everything. In a smaller bowl mix together the mayo and the lemon juice plus the seasoning. Throw it in the salad bowl and mix all the ingredients well. Drain the tuna steaks and add to the coleslaw, mixing gently. It is ready to be served.

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