Tuna Pickle Boats
MAKES 10 PREP 10 minutes COST 80� each
5 large dill pickles + 90g can tuna in chilli oil, drained, flaked + 1 celery stalk, finely chopped + ¼ cup reduced-fat mayonnaise + 2 tablespoons finely chopped flat-leaf parsley, plus extra, to serve + 2 teaspoons lemon juice
Cut pickles in half lengthwise. Using a teaspoon, scoop out flesh, leaving a 0.5cm-thick border. Reserve half of the flesh.
Chop flesh; transfer to a bowl. Add the tuna, celery, mayonnaise, parsley and juice; mix well. Spoon mixture evenly into pickle boats. Top with extra parsley.