Yes, it’s been a while. Life is gradually getting back to normal, so I should have a few more recipes forthcoming over the next several weeks.
This is something I just threw together for lunch today. Nice….
180g tuna (in brine or springwater)
About half a bag of mixed salad leaves
3 or 4 rings of green capsicum – chop it if you prefer
Half a bunch of asparagus
6 black olives, pitted
1 tbs sunflower seeds
1 tsp extra-virgin olive oil
Cut the asparagus into thirds, microwave with a little water for about 2 minutes. Throw everything into a bowl and enjoy!
185g can of tuna
1 small potato
2 tbs cottage cheese
1-2 tbs yoghurt
2 spring onions, chopped
Reduced fat tasty cheese for serving
Bake the potato (or if you’re impatient, throw it in the microwave for about 4 minutes, but prick the skin several times first). Split the cooked potato in half and scoop the flesh into a bowl. Add the cottage cheese and spring onions – you can throw in a small amount of parmesan for extra flavour, if you like. Mix well.
Spoon the mixture back into the potato skins and place under the griller for a few minutes until the tops start to brown.
Put the potato halves on a plate, top with the drained tuna, a blob of yoghurt, some extra chopped spring onions and a sprinkling of cheese. Serve with a salad.
185g can of tuna
About 100g of cooked sweet potato
3 spring onions, finely sliced
1 small carrot, grated
1 clove garlic, crushed
1 tbs finely chopped Vietnamese mint (or use coriander or sweet basil)
1 tbs sweet chilli sauce
Lime juice to taste
Mix everything together in a bowl, cover and refrigerate for half an hour. Shape into 3-4 patties and cook over medium heat in a non-stick pan sprayed with cooking spray until browned on both sides and cooked through.
Serve with a salad.
You could maybe serve two people from this quantity – me, I’m not sharing!