Using lots fresh herbs is one my favourite styles of cooking as it adds great flavour and perfume to dishes and is also beneficial for the health.
Healthwise, it seems that canned tuna is one of the fish better to be avoided during pregnancy because of high mercury contamination levels, that if eaten excessively could harm the baby. But still it is OK to eat occasionally during pregnancy according to obstetricians.
On the other hand tuna is a source of protein and omega-3 fatty acids.
Moderation is the key!
1 can tuna steak in olive oil
1 can tuna steak in spring water
1/2 cup finely cut Greek basil leaves
1/2 cup finely sliced chives
1 red onion - finely chopped
1 shallot - finely sliced
3 fresh spring onions - finely cut to rounds
2 medium-sized tomatoes - copped to small cubes
the juice of 1/2 lemon
salt, pepper to taste
Drain the tuna and place in a bowl. Add the finely copped and sliced ingredients and mix well. Dress with the lemon juice, salt and pepper, mix again and place in the fridge for 3-4 hours.
It is OK to eat straight away but the flavours will develop and merge better after 3-4 to 8 hours.
You can enjoy this salad as wrap filler or you can make a cold spaghetti salad with it. For the spaghetti salad I use a dollop of Caesar sauce/dressing.
Everything Mediterranean as olive tapenade or just olives will go perfectly with it.