2 little gem lettuces
2 celery sticks, chopped
6 cherry tomatoes, halved
1/2 cucumber, chopped
2 tsp jalapeño chillies, sliced and drained
150g tuna canned in brine, drained
1. Separate the leaves of the lettuces, then combine with the celery, cherry tomatoes, cucumber and chillies.
2. Divide between 2 plates, top with the tuna, sprinkle with parsley sprigs and season.
3. Squeeze a lemon wedge over each plate and serve with another lemon wedge.