1can~ 200gr of Skipjack tuna (in water – so you have more control on the amount of added oil).
1 ½tsp10gr capers, rinsed in water to remove some of their acidity and salt
1tbspmustard – I like the grainy type for extra heat!
1small shallot~30gr, minced
½tspground black pepper
Optional 1 tbsp olive, minced
1generous sprig of fresh dillfinely chopped
1tbspflat parsleyfinely chopped
Juice of ½ lime
150grGreek 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%