Coleslaw recipes · British recipes

Tuna and hazelnut coleslaw

Name: Tuna and hazelnut coleslaw
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 4 tbsp light mayonnaise; Juice of 1/2 lemon; 1 white cabbage, halved, cored and finely shredded; 1 small red onion, finely sliced; 20g chopped fresh flatleaf parsley; 75g chopped roasted hazelnuts (from larger Sainsbury’s); 2 x 200g cans tuna steak in oil

Coleslaw is traditionally eaten as a side dish but you can turn it into a satisfying meal by adding a tin of tuna with this salad recipe.

Gluten-free

Serves4

Hands-on15 min

DifficultyEasy

Method

In a large bowl, mix together the mayonnaise, lemon juice and some seasoning.
Add the cabbage to the bowl, along with the onion, parsley and hazelnuts. Toss everything together to lightly coat in the mayonnaise.
Drain the tuna steak in oil, add to the coleslaw and gently mix through. Divide between plates and serve with French bread.

Tuna and hazelnut coleslaw

Method

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Tuna and hazelnut coleslaw

Method

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