By Culina at COMO Dempsey

INGREDIENTS

3 to 4 spring onions (choose ones with a big bulbs)

1 cucumber

110g tin of Ortiz White Tuna in Olive Oil from Culina Market

 

METHOD

1. Julienne the white ends of the spring onion as finely as you can, and soak in ice water. With the green part, slice a little for the garnish. Set aside.
2. Peel, de-seed and julienne the cucumber. Use as much or as little as you like. Keep the julienned cucumber in a sieve so it can drain, and remain dry and crisp. Dry with a paper towel if necessary.
3. Using a fork, lay a little of the cucumber on a plate. Top it with some nice fat slices of tuna, and finish with a generous sprinkling of the spring onion.

Pair with some crisp, rustic bread for a light meal or as an appetiser to share.