Tuna and hazelnut coleslaw recipe | delicious. magazine
Coleslaw is traditionally eaten as a side dish but you can turn it into a satisfying meal by adding a tin of tuna with this salad recipe.
Ingredients
- 4 tbsp light mayonnaise
- Juice of 1/2 lemon
- 1 white cabbage, halved, cored and finely shredded
- 1 small red onion, finely sliced
- 20g chopped fresh flatleaf parsley
- 75g chopped roasted hazelnuts (from larger Sainsbury’s)
- 2 x 200g cans tuna steak in oil
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