B00CU1W244_EBOK

1 SERVE =
1 unit protein
1 unit bread
2 units vegetables
1 unit fats
Tuna salad cups
with paprika crisps
SERVES 4 PREP 10 mins COOK 7 mins
A quick and easy lunch to prepare ahead.
Combine the salad and dressing but keep the
paprika chips and lettuce cups separate until
you’re ready to eat.
4 mountain breads
cooking oil spray
2 ½ teaspoons sweet paprika
1 × 420 g tin corn kernels
2 spring onions, trimmed and finely sliced
2 tomatoes, chopped
1 carrot, coarsely grated
2 tablespoons chopped flat-leaf parsley or mint
1 long red chilli, seeded and finely sliced
4 tablespoons reduced-fat mayonnaise
2 tablespoons lime or lemon juice
8 iceberg lettuce leaves, soaked in cold water
for 10 minutes
400 g tinned tuna in spring water, drained
1
2
Preheat the oven to 180°C.
Lay the mountain breads on one or two baking
trays and spray with cooking oil. Sprinkle over
2 teaspoons of the paprika and season with salt
and pepper. Bake for 6–7 minutes until crisp.
When cool enough to handle, break half into