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Love tuna mayo? Looking to make an alternative, healthy tuna ‘mayo’ style filling for salads, sweet potatoes, brown rice or lettuce wraps?

Then try my tasty tuna crunch! This is a nutritionally dense version of tuna mayo that is just gorgeous. Perfect for lunches and really easy to make. The kids love it too. And not an ounce of processed, unhealthy Helmans in sight…

TUNA CRUNCH RECIPE

Ingredients

  • 1 tin tuna in spring water or brine
  • beetroot – raw or cooked (if raw chop outside hard edges and use a cheese grater to grate raw beetroot)
  • 1 x carrot grated
  • 1/2 red onion finely chopped
  • 1/2 cup frozen peas (just pour boiling water over them to defrost/ cook)
  • 1/2 cup sweetcorn
  • 1/2 pepper finely chopped, red/green
  • 6 cherry tomatoes finely chopped
  • 2 tablespoons of  organic natural yogurt
  • freshly squeezed juice of 1/2 lemon
  • 1/2 cup green beans (I use waitrose organic frozen)

Method

1) chop all ingredients and grate carrots and raw beetroot
2) mix all chopped ingredients together with yoghurt and lemon juice. Fold together until all completely mixed
3) serve with either brown rice pasta , wild rice , or sweet baked potato and a large spinach salad

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