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 400 g
- Plain Greek yogurt (2%) 300 g ≈ 1 ¼ cups
- Lemon juice 5 ½ tbsp 80 g
- Mustard 3 ½ tbsp 50 g
- Canned light tuna in water, drained, drained 850 g
- Celery, finely diced 250 g ≈ 2 ½ cups
- Black pepper 1 ½ tsp
- Romaine lettuce 600 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.
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