Ingredients
- 315g can tuna in spring water, drained
- 300g can cannellini or butter beans, drained
- 1 tomato, chopped
- 1 avacado, skin and pip removed and chopped
- Dressing
- Juice of 1/2 lemon
- 1 teaspoon grated lemon rind
- 1 tablespoon chopped basil
- 2 tablespoons low fat natural yoghurt
- Freshly ground or cracked black pepper, to taste
Method
- In a bowl lightly fold tuna, beans, tomato and avacado
- In another small bowl mix all dressing ingredients together and pour over tuna mixture
Notes
Serving suggestion Stuff the mixture into pita bread pockets. Serve in a wholemeal roll or pile on top of a baked jacket potato or toastd Turkish bread.
Serves 4
Preparation time 10 min
Cooking time 0 min
