You can still cook show-stopping meals on a dramatically reduced food budget, leading Australian-African chef Mel Alafaci says. On of her favourites is this quick tuna salad stack, perfect for lunch or dinner with friends and family. Quickie Tuna Salad Stack
1 tin tuna, drained
1 cup diced red onion
1 cup diced apple
100ml mayo or plain yogurt
1 teaspoon grainy mustard
1 tin chickpeas or butter beans, drained
Freshly ground black pepper
Salt to taste
1 packet rocket
Fresh Extra Virgin Olive Oil (EVO) to dress the leaves.
1. Mix all the ingredients together in a bowl, except the greens, glaze and oil. Season to taste. I use a stacking ring to stack this lovely and rather delicious tuna salad neatly in the middle of a plate.
2. Once you have made a neat stack, dress with the rocket leaves, or place the rocket around the stack you have created.
3. Drizzle with balsamic glaze and fresh EVO and enjoy!