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Tuna salad on charred bread


  • Place the tuna and celery with 2-3 chopped spring onions, seasonings, the lemon juice and mayonnaise in a large bowl. Gently mix and taste for seasoning.
  • Cook the bread on a ridged grill or BBQ (or toast).
  • To serve, place the warm bread on individual plates, mound the tuna salad on top and sprinkle with finely sliced spring onion.


  • 210 gm canned tuna in spring water (or similar), flaked
  • 1 celery stalk, diced
  • 3-4 spring (green) onions
  • sea salt & freshly ground pepper
  • juice of ½-1 lemon 
  • 2 heaped tbsp mayonnaise
  • 4 thick slices of country-style bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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