It's crunch time for a zesty salad with tuna.
½ bunch fresh flat leaf parsley, washed and dried
½ bunch fresh basil leaves, washed and dried
1 small radicchio, washed and dried
400g canned tuna, in rough chunks
1 small red onion, peeled, halved and sliced thinly
1 punnet cherry tomatoes, washed and halved
3 tbsp drained capers, minced
4 cornichons, minced
grated rind of 1 lemon
3 tbsp freshly squeezed lemon juice
1 tsp red wine vinegar
¼ cup extra virgin olive oil
1 tsp Dijon mustard
sea salt and freshly ground black pepper
In a small bowl, combine all dressing ingredients and mix with a fork. Season with salt and pepper to taste.
Place herbs and radicchio in a bowl and pour over 2 tbsp of the dressing. Mix well and scatter on 4 plates.
Place the tuna, onion and tomatoes in a bowl, add the rest of the dressing and gently combine. Spoon over the plated herbs and radicchio and give a good grind of pepper. Serve immediately.