[RECIPE IN SHOW NOTES] 

When I worked at a café I was often elbows-deep in salad. This tuna salad was SO POPULAR that I’ve included it in our cookbook, The Food Fix (OUT THIS WEEK!). It’s a great one to make in advance and use to fill your sandwiches all week. Surprisingly delicious, filling and healthy. 



Want more food tips? Check out the 5 Minute Food Fix Instagram.



RECIPE

INGREDIENTS 
1 small red capsicum 
3 spring onions (green tops only) 
150g celery stalks and leaves, washed and dried 
4 tbs finely chopped parsley 
425g tinned tuna, well drained 
½ cup (120g) mayo (I use Golden Soya Mayo for this recipe) 

METHOD 
Cut all the vegetables including the celery leaves to a 5mm dice. Add the tuna and mayo and mix gently. Refridgerate immediately and use within 1 week.  

[RECIPE IN SHOW NOTES] 
When I worked at a café I was often elbows-deep in salad. This tuna salad was SO POPULAR that I’ve included it in our cookbook, The Food Fix (OUT THIS WEEK!). It’s a great one to make in advance and use to fill your sandwiches all week. Surprisingly delicious, filling and healthy. 
 
Want more food tips? <a href="https://www.instagram.com/5minutefoodfix/">Check out the 5 Minute Food Fix Instagram.</a> 
 
RECIPE
INGREDIENTS  1 small red capsicum  3 spring onions (green tops only)  150g celery stalks and leaves, washed and dried  4 tbs finely chopped parsley  425g tinned tuna, well drained  ½ cup (120g) mayo (I use Golden Soya Mayo for this recipe) 
METHOD  Cut all the vegetables including the celery leaves to a 5mm dice. Add the tuna and mayo and mix gently. Refridgerate immediately and use within 1 week.

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