1 medium cauliflower
160g can tuna
3 tbsp chopped olives
1 tomato chopped
2 tbsp olive oil
2 tbsp chopped pickled onions
fresh ground black pepper
1 tsp chopped fresh chilli
small bunch of fresh coriander
juice of 1 lime
Bring to boil a large pan of salted water. Cut the cauliflower into small florets and add to boiling water. After just five minutes remove from heat and drain well. (If you like your vegetables slightly more cooked you can leave it a while longer). Leave drained cauliflower covered in the cooking pot.
In a medium bowl add flaked tuna, olives, tomatoes, olive oil, pickled onions, chilli and lime juice. Stir so that all ingredients are mixed well together. Pour Salsa over the cauliflower, season with fresh black pepper and sprinkle with chopped coriander.
Stays well covered in a refrigerator for up to 2 days.
