Tuna And Vegetable Salad - cooking recipe

Ingredients

2 medium zucchini, sliced thinly
2 medium carrots, cut into matchsticks
3 cans (5 oz each) tuna in water, drained
4 None celery stalks, trimmed and chopped
1 small onion, thinly sliced
1 tbsp coarsely chopped fresh flat-leaf parsley
4 None iceberg lettuce leaves
None None FOR THE DRESSING
1/2 cup light Fench dressing
2 tbsp plain yogurt
1 clove garlic, crushed
2 tsp curry powder

Preparation

Cook the zucchini and carrots in a small saucepan of boiling water for 1 min. Drain and refresh under cold water.
For the dressing, combine all ingredients in a small bowl and season.
Place the zucchini and carrots in a medium bowl with the tuna, celery, onion, parsley and the dressing and toss gently to combine.
Spoon the salad into the lettuce leaves and serve.