Summer tuna salad

Method

1. Drain juice from the canned tuna (reserve juice for dressing). Flake tuna into small pieces.
2. Combine vinegar, oil and liquid from tuna to make the dressing.
3. Combine all the vegetables in a large bowl. Add the tuna flakes.
4. Pour dressing over the salad. Toss and transfer to a serving bowl.
5. Sprinkle with black pepper.
6. Cover and refrigerate until ready to serve.

Tips 

• If fresh parsley isn’t available, use 2 Tbsp dried parsley instead.