Quick, easy, healthy, portable (lunch box/picnic). Chop the celery and red onion in to very small pieces. Break up the tuna. Mix all together with a lemon vinaigrette. A bit more fiddly, but could be done with cherry tomatoes as an hors d’oeuvres.
4 x tomatoes – slice off the tops and reserve, remove the insides and set aside to use for something else such as soup.Turn tomatoes upside down to drain and lastly salt the insides.
3 x sticks of celery – finely diced (1/4 the stick of celery and finely chop)
1 tbsp. of a red onion – finely diced
1 x 6.7 oz jar of tuna in spring water (use canned otherwise) – break up tuna into little pieces
1 tsp. Dijon mustard
Juice of 1/2 a lemon
3 tbsp. olive oil
Salt and freshly ground black pepper
Whisk together mustard and lemon juice till smooth. Add to olive oil and whisk again and season
Place celery, red onion and tuna in a bowl.
Pour over 2 tbsp. lemon vinaigrette, season and mix together well.
Divide mixture among the tomatoes and place tomato tops back on