Recipes
Snack
Lemon tuna salad lettuce cups
Canned tuna mixed with Greek yogurt, lemon, mustard, celery and avocado, spooned into crisp romaine leaves.
- Prep
- 8 min
Per serving
362 kcal
- Protein
- 43 g
- Carbs
- 17 g
- Fat
- 16 g
- Fibre
- 9 g
Amounts are scaled to your plan (×2).
In these plans
Check every ingredient for allergies and intolerances, and read product labels. Health and safety
- Avocado 240 g
- Plain Greek yogurt (2%) 180 g ≈ ¾ cup
- Lemon juice 3 tbsp 50 g
- Mustard 2 tbsp 30 g
- Canned light tuna in water, drained, drained 510 g
- Celery, finely diced 150 g ≈ 1 ½ cups
- Black pepper ¾ tsp
- Romaine lettuce 360 g
Steps
- Mash the avocado in a bowl with the Greek yogurt, lemon juice and mustard.
- Add the tuna, celery and pepper and mix with a fork, flaking the tuna.
- Wash and dry the romaine leaves.
- Spoon the tuna salad into the leaves and eat them like tacos.
Tip: Choose light tuna rather than white albacore; it is lower in mercury.
No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.
More ideas
-
Snack, 15 min
Peanut butter oat energy bites
Three no-bake bites of oats, peanut butter, honey, chia and cocoa that are easy to pack for the gym or work.
1,769 kcal
59 g protein
-
Snack, 5 min
Rice cakes with whipped feta and tomato
Crunchy brown rice cakes spread with feta whipped into Greek yogurt, topped with tomato, olive oil and oregano.
1,360 kcal
64 g protein
-
Snack, 5 min
Apple slices with peanut butter yogurt dip
Crisp apple wedges with a creamy dip of Greek yogurt and peanut butter, the classic pairing with extra protein.
1,702 kcal
98 g protein