A healthy lunchtime recipe for Tuna Avocado and Lemon Yoghurt Dressing.
1 tin shredded tuna in brine – drain
50g cherry tomatoes – halved
¼ tbsp lemon juice
¼ tsp lemon zest
¼ clove garlic – crush, peel and chop finely
1 stalk spring onion – remove ends and slice
⅛ tsp paprika
40ml plain yoghurt
½ tbsp. sunflower seeds
salt and pepper (from your pantry)
Grate the rind off the lemon to create zest. Now cut in half and juice.
Mix these ingredients in a bowl to create the yoghurt dressing: yoghurt, lemon zest, lemon juice, garlic, a twist each of freshly ground salt and pepper.
Peel, stone and slice the avocado into thick wedges.
To serve, pile the avocado wedges on the plate. Top with shredded tuna, cherry tomatoes, lemon yoghurt dressing and spring onion slices. Sprinkle with paprika and scatter with sesame seeds.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.