- 425g tuna, in spring water
- 100g red capsicum, diced
- 100g green capsicum, diced
- 50g celery, sliced
- 1/2 cup spring onions, chopped
- 1/4 red onion, sliced
- 1 tbsp black olives, pitted
- 1/4 cup coleslaw dressing (sugar-free)
Method:
- Place a colander in a clean sink and tip tuna into it and allow to drain whilst preparing the remaining ingredients.
- Dice both red and green capsicums into approximately ½ centimetre pieces.
- Thinly slice celery to about a ½ centimetre thick slices.
- Thinly slice spring onions to about the same thickness as the celery.
- Dice onion into ½ centimetre pieces.
- Place all ingredients into a large mixing bowl and stir together with a wooden spoon until all ingredients are blended well.
- Refrigerate until needed.
