Meredith brought a cucumber home yesterday and requested the cucumber salad that’s included in my new book–Healthy Eating for Life due out next January.
I’m thinking to save it ’til tomorrow to go with some sardines from Realmont market.
We’ll have her cucumber for lunch though in this simple, quick-to-do tuna salad below from Delicious Dishes for Diabetics.
Adapted from an early Nigel Slater recipe, this is very handy as a quick standby when you feel at a loss for something to serve as a light lunch.
for 2 (in the book the amounts are for 4)
1 x 200 g/7 oz tins of tuna–drained and flaked
2 tbsp Dijon mustard
2 tbsp tarragon vinegar (plain white vinegar will do but the tarragon flavour is a nice touch)
4 tbsp olive oil
4 tbsp low-fat yogurt–put in a fine sieve and drained a little to thicken it
1⁄2 cucumber–peeled, quartered, deseeded and diced. Then sprinkled with salt and left to drain for half an hour
1 tbsp parsley–finely chopped
1 tbsp chives–finely chopped
salt and pepper
2 spring onions–cleaned and finely chopped
1 tbsp sunflower seeds–lightly toasted
a little extra parsley–finely chopped
Put the tuna into a favourite serving bowl and add a couple of twists of the pepper mill.
add the parsley, chives, salt and pepper together into a thick sauce.
Add the cucumber, onions and seeds.
Pour the sauce over the tuna and turn over all the ingredients carefully.
Sprinkle over the remaining parsley and serve with a crisp green lettuce.