What you’ll need

Serves 2

  • 2 eggs
  • 100 g green beans
  • 185 g canned tuna in spring water
  • 2 tomatoes, quartered
  • ½ cup fresh parsley leaves
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons low-fat mayonnaise

The easy bit

  1. Boil eggs for 3-4 minutes, then cool, peel and cut into quarters.
  2. Blanch the green beans and refresh under running water.
  3. Drain the tuna and place in a bowl, then add the beans, tomatoes and parsley.
  4. Add the lemon juice and carefully mix to combine.
  5. Transfer to a serving dish and top with the cooked eggs.
  6. Serve the mayonnaise on the side.

Tip: You can substitute canned salmon for the tuna.

  • Energy 211 kcal
  • Protein 27g
  • Fat 8g
  • Carbs 5g
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