Ingredients

95g tin of tuna in springwater drained

2 tbs (40g) Greek yoghurt (or dairy-free alternative)

1⁄2 celery stalk finely chopped

1⁄2 brown shallot finely chopped

2 sprigs of dill finely chopped

1 tsp lemon juice

salt & pepper, to taste

2 thin (40g) slices wholegrain bread (or gluten free)

1⁄2 cup (15g) mixed salad leaves

Method

1. Place tuna, yoghurt, celery, shallot, dill and lemon juice in a bowl. Season with salt and pepper and mix to combine.

2. Spread tuna salad onto one slice of bread. Top with lettuce and sandwich with remaining slice of bread. Cut in half and serve.

Nutritional Information

Energy (kJ) 1478

Energy (cals) 353

Protein 30.7g

Fat 9.8g

Sat. Fat 3.9g

Carbs 33g

Sugar 5.4g

Fiber 3.6g