| 185g can |
Sealord tuna in springwater
|
| 1 tbsp | Greek yoghurt |
| 1 tsp | Dijon mustard |
| 1 | Celery talk, diced |
| 1 tbsp | Red onion, finely chopped |
| 1 | Pickle, finely diced |
| 1 tbsp | Chives, chopped |
| 3 |
Crackers – use rice cakes for gluten-free
|
| 1/2 | Avocado, smashed |
| 1/2 | Cucumber, sliced |
| 1/2 tsp | Optional – chilli flakes |
Combine the Sealord tuna in springwater, Greek yoghurt, dijon mustard, celery, onion, pickle and chives in a small bowl. Season with sea salt and black pepper and mix until combined. If looking a little dry add some extra yoghurt until a creamy consistency is reached.
Spread the avocado across the crackers. Then add the sliced cucumber. Spoon the tuna mix on top and garnish with a sprinkle of chilli flakes, if desired.
per serving | per 100g | |
|---|---|---|
Energy | 317kJ | |
Protein | 22g | |
Carbs | 18g | |
Fats | 18g |
*Nutrition figures are averages only
