Ingredients For the tuna 425 g can tuna
185 g small macaroni
1 red capsicum
½ cup fresh or frozen peas
2 sticks celery
6 black olives, pitted, halved
For the dressing 250 g pkt frozen spinach
½ cup parsley
1 clove garlic
4 anchovy fillets
1 tsp dried basil
About ½ or more, cup oil
For the kiwi salad 2 kiwi fruit, peeled and diced
1 orange, peeled, segmented
3 radishes, thinly sliced
50 g mushrooms, thinly sliced
½ cucumber, thinly sliced
1 stalk celery, thinly sliced
Just under ¼ cup cashews
Method For the kiwi salad
Mix all the prepared ingredients in a salad bowl.
Add the nuts.
Stir in the dressing before serving.
For the Tuna
Drain the tin of tuna.
Cut the red capsicum in half and into large pieces.
Put the peas and capsicum into the microwave (or a saucepan of boiling water) and cook for a few minutes.
Cook the macaroni as per packet instructions.
Mix the macaroni, red pepper, peas, tuna, sliced celery and olives together.
Add some salt and pepper to taste, though not much salt as you have anchovies in the dressing.
For the dressing
Thaw the spinach, press out all the liquid.
Combine all the ingredients except the oil in a food processor and process until smooth.
Gradually add the oil in a thin stream with the motor still running.