Tuna Pickle Boats

Recipes+ - - Contents -

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.

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