You can still cook show-stopping meals on a dramatically reduced food budget, leading Australian-African chef Mel Alafaci says. One of her favourites is this quick tuna salad stack, perfect for lunch or dinner with friends and family. Quickie Tuna Salad Stack

1 tin tuna, drained 1 cup diced red onion 1 cup diced apple 100ml mayo or plain yogurt 1 teaspoon grainy mustard 1 tin chickpeas or butter beans, drained Freshly ground black pepper Salt to taste 1 packet rocket Balsamic Glaze Fresh Extra Virgin Olive Oil (EVO) to dress the leaves.


1. Mix all the ingredients together in a bowl, except the greens, glaze and oil. Season to taste. I use a stacking ring to stack this lovely and rather delicious tuna salad neatly in the middle of a plate.

2. Once you have made a neat stack, dress with the rocket leaves, or place the rocket around the stack you have created.

3. Drizzle with balsamic glaze and fresh EVO and enjoy!