Harissa Tuna Summer Slaw

Ingredients

  • 2x 110g

    Sealord harissa tuna pocket

  • 3 cups

    shredded cabbage (optional red and green)

  • 1 large

    carrot, grated coarsely

  • 100g

    snap peas

  • ½

    red chilli, chopped finely

  • ½ cup

    chopped fresh herbs eg coriander, chives parsley

  • Dressing
  • ¼ cup

    oil

  • 2 Tbsps

    lemon juice

  • 2 Tsp

    runny honey

  • 1 Tsp

    chopped chilli

  • 1 Tbsp

    chopped coriander

Directions

  1. Into a large bowl place the cabbage, carrot, snap peas, chilli and herbs tossing to combine.
  2. Add the tuna and mix carefully. Season with salt and pepper.
  3. To make the dressing combine all the ingredients in a jar and shake well.
  4. Garnish with a lemon wedge.