Crunchy tuna salad

A healthy lunchbox idea that works for all the family

1 ratings

10 minutes
Serves 2
1 of 5 a day

Nutrition: Per serving

Kcal112
Fat0.4g
Salt0.6g
Sugar5.7g

Recipe by: Sarah Drabble | Nutritionist

Tinned fish in spring water is a great source of low-fat, low-salt protein. This tuna recipe is great for topping a salad or jacket potato, or try stirring it through cooked and cooled wholemeal pasta.

Ingredients

3 tablespoons fat-free plain Greek yoghurt
2 teaspoons lemon or lime juice
Small handful fresh coriander, roughly chopped (optional)
1 x 160g tinned fish, eg tuna (in spring water), drained
1 spring onion, trimmed and finely sliced
½ red pepper, deseeded and finely diced
1 stick celery, trimmed and finely diced

Method

Mix together the Greek yoghurt, lemon or lime juice and coriander.
Break up the tuna before adding it to the yoghurt mixture. Stir to coat all the tuna.
Add all the vegetables and mix thoroughly.
Serve immediately or transfer into a sealed pot and store in the fridge until needed. Eat within 2 days.

Use up the yoghurt by spooning it over fruit for a healthy dessert