Source: National Health and Medical Research Council or based on material provided by the National Health and Medical Research Council.
315g can tuna in spring water, drained
300g can cannellini or butter beans, drained
1 tomato, chopped
1 avocado, skin and pip removed and chopped
Dressing
Juice of ½ lemon
1 teaspoon grated lemon rind
1 tablespoon chopped basil
2 tablespoons low fat natural yoghurt
Freshly ground or cracked black pepper, to taste
In a bowl lightly fold tuna, beans, tomato and avocado. In a small bowl mix all dressing ingredients together and pour over tuna mixture.
Hot tip! Stuff the mixture into pita bread pockets; serve in a wholemeal roll or pile on top of a baked jacket potato or toasted Turkish bread.
