We do love a tuna salad but I have been making a concious effort to buy local products and avoid as much packaging as possible. We have been buying fish from a local monger in town and really enjoying eating a bit more seafood. Last week I bought twice the amount I needed for dinner and used the leftovers to make this simple and tasty fish salad.
Serves 2 hungry eaters
1 cup Cooked fish
2 stalks celery
1 sprig of parsley
2-3 Tablespoons natural yogurt (or you could use Mayonnaise)
1 Tbsp mustard (wholegrain or dijon)
½ squeezed lemon
Finely chop all the veggies and either shed the fish with your fingers or use a knife to cut it into small pieces. Add it to a bowl and stir through the yogurt & mustard. Season with salt & pepper.
Feel free to use any crunchy veggies you have on hand. Cucumbers &/or beans would be great. Serve alongside a green salad.