Tasty tuna filling
This recipe is great to make and keep in the fridge for a few days, to make a quick sandwich. Adding the vegetables into the mixture stops them from falling out of your sandwich too so easier to handle.
If you want to make it a lower calorie dish, add chopped basil leaves and minced garlic and omit the oil and pesto.
1 425g can tuna in spring water
¼ Spanish onion finely chopped
1 stick celery finely chopped
¼ red capsicum finely chopped
1 tablespoon lemon juice
1 tablespoon natural yoghurt
1 tspn flaxseed or extra virgin olive oil
2 tspns pesto sauce (cheese free recipe below)
1 tspn toasted pine nuts
Drain water from tuna.
Add to bowl and break into flakes
Add the vegetables, then the wet ingredients.
Mix all ingredients together
Generously spread onto wholegrain bread or dollop on to the middle of a wrap
Add rocket, baby spinach, snow pea sprouts, or shredded lettuce
Add cucumber rounds or strips
Eat as an open or closed sandwich or rolled up in mountain bread or wrap.
Simply use it as a dip with crackers or vegetable sticks.
Pesto is such a versatile sauce and keeps well in the fridge or can be frozen if making larger quantities. Brush on mushrooms and grill, stir through pasta or use as a spread instead of butter to add more flavour and reduce your intake of cholesterol and saturated fats.
1 bunch fresh basil leaves
2 cloves garlic
½ cup pine nuts toasted
extra virgin olive oil (about ½ cup)
Wash & dry basil leaves discarding leaf tips at the top of / and the stems
Mince the leaves in a blender. Add other ingredientls
Lastly drizzle in the oil until desired consistency achieved.
NB: If you want an authentic pesto add 1/2 cup finely grated reggiano parmigiano.