For the dressing
4 tablespoons Horseradish Sauce
4 tablespoons Sour Cream
Juice of half a lemon (don't to squeeze cut-side up so seeds stay with the lemon and don't fall into the dressing)
2 tablespoons Worcestershire Sauce
2 tablespoons dried chives
2 tablespoons dried dill
1/4 teaspoon salt
2 talespoons black pepper

INGREDIENTS
Serves 4
For the salad
2 x 160g canned tuna
60g rocket leaves washed
12 cherry tomatoes chopped in half
5 celery sticks washed sliced and keep the green leaves; they add extra flavour to the salad
1 avocado peeled and sliced
100g couscous

1. Put the sour cream in a medium-sized mixing bowl, stir in the Horseradish Sauce, the juice of half a lemon and Worcestershire Sauce. Season with the dried chives, dried dill, salt and pepper.
2. Stir together; add the tinned tuna and re-stir. Add all the vegetables and combine with the dressing.
3. Cook the couscous as per the packet instructions and stir into the salad. Serve immediately with warm crusty bread and my Gazpacho.
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