Serves: 4 Time: 25 mins


  • 4 leeks, washed well

  • ¼ of a celeriac, peeled and grated

  • 4 cornichons, finely chopped

  • 1 x 95g can of tuna in oil

  • 3 tbs. homemade or store bought whole egg mayonnaise

  • 1 tbs. lemon juice

  • Salt and pepper

  • 4 sprigs parsley, leaves picked

  • 4 sprigs of mint, leaves picked


  • 1.

    For the leeks, bring a pot of water to the boil with a steamed on top. Cut the top 1/3 of the leeks (dark green section). Place leeks in the steamer basket and steam for 6-8 minutes or until tender. Arrange on platter.

  • 2.

    In a bowl, mix together the celeriac, cornichon, tuna, mayonnaise and lemon. Season with salt and pepper. Spoon this over the cooked leeks and finally garnish with herbs.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 199kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 9g
  • Carbohydrate 17g
  • Sugar 4g
  • Sodium 429mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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