You’ll need:(SERVES 6)

kitchen knife                                                                                         chopping board

mixing bowl                                                                                           grater

serving spoon                                                                                       6 plates

Ingredients:

1 pink-skinned apple                                                                          2 teaspoons lemon juice

grated zest o 1 lemon                                                                      2 sticks of celery

110g seedless grapes                                                                        2 x 185g cans of tuna

4 tablespoons of mayonnaise                                                             pepper

24 small Romaine lettuce leaves                                                         6 lemon wedges

Wash and dry the apple. Then remove the core, finely chop it into cubes and put it into a bowl. Toss it in lemon juice. Trim the celery and chop the stalks into thin slices. Then mix it in with the apple. Cut the grapes in half and add to the mix too. Now add the tuna, mayonnaise and lemon zest and mix everything together. Add a little black pepper, then cover and put in the fridge for 30 minutes. Arrange the Romaine lettuce leaves on each of the six plates. Pile the tuna mixture on to each leaf and serve any remaining tuna on the side. Sprinkle some more black pepper and then serve up with a lemon wedge to squeeze over.