15-minute tuna bread spread
Prep Time
10 mins
Cook Time
5 mins
Resting time
10 mins
Total Time
15 mins
A simple quick recipe to make your new lunch bestie. Best to pair with bagel, burger bun, artisan bread
Course:
Lunch
Keyword:
cannedtuna, fish, healthy lunch, office lunch, tuna
Servings: 2 servings
Calories: 221 kcal
Ingredients
- 1 can ~ 200gr of Skipjack tuna (in water – so you have more control on the amount of added oil).
- 1 ½ tsp 10gr capers, rinsed in water to remove some of their acidity and salt
- 1 tbsp mustard – I like the grainy type for extra heat!
- 1 small shallot ~30gr, minced
- ½ tsp ground black pepper
- Optional 1 tbsp olive, minced
- 1 generous sprig of fresh dill finely chopped
- 1 tbsp flat parsley finely chopped
- Juice of ½ lime
- 150 gr Greek Yogurt for extra protein and creamy texture
- Optional 1 tsp of extra-verge olive oil if you feel the mixture is still dry
- Add salt to taste
Instructions
-
Drain all water from the can
-
Mix all ingredients together
-
Let rest in the fridge for about 10-15 mins so that everything is well incorporated and all the flavours are absorbed by our tuna bits. (If you’re short on time and need to run straight to work, skip this step as keeping it in your lunchbox through to lunch will do the job)
Serve
-
Bread of choice
-
Fresh leafy greens & sprouts
-
Some honey-mustard-yogurt dressing if wish
Recipe Note:
-
For lunch packing: pack bread, tuna, and greens in separate trays/containers to retain freshness and crispiness of bread
Recipe Notes
Additional nutrient info per serving
Potassium 70mg ; Vit C 2.8% DV ; Calc 12.1% DV; Iron 1.7%