This recipe is adapted from 'Cooking for the Senses: vegan neurogastronomy' by Jennifer Peace and Gregor Law.
My adaptation consists simply of substituting rock samphire for capers and hogweed leaf for oregano!
1 tin tuna, drained
10g rock samphire
½ apple, grated
½ small red onion (about 20g) grated
10g wild mustard leaf, chopped finely
½ the greens of the hogweed, very finely chopped
3 cherry tomatoes, chopped finely
3 small gherkins, diced
12g parmesan cheese, finely grated
½ tsp smoked paprika
1 teaspoon Nam Pla (Thai fish sauce)
5 tablespoons mayonnaise
Simply prepare all the ingredients and mix together. Store what you don't eat immediately in an airtight container in the fridge and eat within 3 days.
Serving suggestions: on toast or in sandwiches.