By Culina at COMO Dempsey
3 to 4 spring onions (choose ones with a big bulbs)
110g tin of Ortiz White Tuna in Olive Oil from Culina Market
- 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.
- 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.
- 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.