DAILY DINNERS

For the topping, put the tuna, half the sweetcorn, the salad onion and half the red and green pepper into a large bowl. Add the mayo and half the lemon juice; season, then mix well and set aside.

Put the remaining sweetcorn and red and green pepper into a separate large bowl. Remove and set aside 8 outer leaves of the lettuces (keep them whole so you can serve the salad in them). Shred the lettuce hearts and add to the bowl; season to taste. Squeeze over the remaining lemon juice; drizzle in the olive oil. Toss together.

Toast the frozen potato waffles in the toaster or cook under the grill or oven, as per the pack instructions.

 Arrange the lettuce leaves on a large plate and spoon some sweetcorn salad into each. Top the waffles with the tuna mix. Serve seasoned with freshly ground black pepper.