Tuesday, 21 January 2014

Recipe: Tuna Crunch

First, a disclaimer: I do not use any low-fat, low calorie or otherwise 'diet' ingredient in any of my recipes, so calories and nutritional values are on that basis. If you choose to, adjust the values accordingly! :)

After last week's soup binge, I've fancied something a little more solid for lunch this week so during the weekend shop I picked up a ton of salad and veggies to get creative.
As I'd committed to making my partner a lemon cake to take into work (!) today, after sorting that and then dinner, I didn't have a huge amount of time to put much elaborate together, but based this off a sandwich that I'd been experimenting with over the weekend.

1 tin Tuna steak with spring water (mine was John West No-Drain, because it was on offer)
5" stick Celery, diced
1/4 Red Pepper, diced
1" Cucumber, de-seeded and diced
3 Spring Onions, finely sliced
25g Sunflower Seeds
2 tbsp Mayonnaise
1 tbsp Tomato Ketchup
1 tbsp Salad Cream
1 tsp Lemon Juice

Thoroughly mix all ingredients in a bowl - simples!

This made enough for 2 servings and the MyFitnessPal estimate puts it at 289 kcal per serving (9g carbohydrate, 22g protein, 19g fat).

I was originally going to try the Warburtons Sandwich Thins this week, but they didn't have the seeded ones and I figured that you can stuff more into a wrap anyway, so thought I'd give the square-ish wraps a try instead. The ones here I packed with extra lettuce and slices of tomato.

If you are low-carbing / non-refined carb eating, you could always wrap the filling with lettuce leaves.
For the gluten/wheat -free crowd, this would also be great over a jacket potato (which is what I may well do with the leftover portion for tomorrow's lunch!).

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