This recipe is from my mother, was a fabulous cook and caterer and hosted many high teas, cocktail and dinner parties. In the 50s and 60s she managed to source ingredients from newly-arrived migrants who lived close by. In the 1950s we grew Zucchini, Eggplant, Lemongrass, Fennel and Basil in our garden, courtesy of our wonderful Italian & Chinese neighbours who were always eager to share their produce. Every time I make any of these I feel all warm and fuzzy inside and it conjures up visions of a very happy time cooking at my grandmother’s and mother’s side!!
5 telegraph (long) cucumbers, sliced into 2 inch pieces
1 large can of tuna
1 small bunch of chives
Zest of 1 lemon
1 tablespoon lemon juice
1 finely chopped spring onion
use a melon baller to scoop out the inside of the cucumbers, leaving a border around the edge and the bottom.
drain tuna, place in bowl
add finely chopped chives (to taste), the zest of 1 lemon, lemon juice and spring onion
mix to combine
spoon mixture into cucumber
decorate with spring onion curl & chopped parsley