• ½ bunch fresh flat leaf parsley, washed and dried

• ½ bunch fresh basil leaves, washed and dried

• 1 small radicchio, washed and dried

• 400g canned tuna, in rough chunks

• 1 small red onion, peeled, halved and sliced thinly

• 1 punnet cherry tomatoes, washed and halved

Lemon dressing

• 3 tbsp drained capers, minced

• 4 cornichons, minced

• grated rind of 1 lemon

• 3 tbsp freshly squeezed lemon juice

• 1 tsp red wine vinegar

• ¼ cup extra virgin olive oil

• 1 tsp Dijon mustard

• sea salt and freshly ground black pepper