Wednesday, 25 July 2012

Tuna Salad

While I'm desperately trying to get my cholesterol down, is a good time to share with you some extra-healthy, extra extra low-fat recipes. This one's a really quick and easy lunch.

Tuna Salad


half cup diced celery
half cup diced tomato
half cup diced cucumber
half cup diced carrot
half cup diced capsicum
75 grams cold cooked basmati rice
1 small can tuna in springwater, drained
teaspoon lemon juice
cracked black pepper

Place vegetables, rice and tuna in a bowl, toss gently, sprinkle with pepper and lemon juice.
Serves one.

This meets half an adult's vegetable requirements for one day - see the National Dietary Guidelines

2 comments:

  1. You can put cooked green beans instead of cucumber, it's very good too

    ReplyDelete
  2. That would be nice. I'd probably had the beans raw. I like the crunch.

    ReplyDelete

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