Tuna with Egg-Free 'Mayonnaise' and Kale

by Jamie0liversgirl (follow)
Fish (236)      Tuna (59)      Kale (34)      Bring to Work (13)     
Canned tuna works in so many ways, but when time is of the essence I like to make a quick, egg-free tuna 'mayonnaise' which you can keep in the fridge to use in a number of ways.

Preparation Time: 2 minutes
Cooking Time: 0 minutes
Makes: 1 servings

1 can of tinned tuna (in brine or spring water)
1 garlic clove (optional)
1 thyme sprig (optional)
Kale (optional)
Tbslp Greek yogurt
Tsp Olive oil
Half a Lemon
Tsp Black pepper

Scoop the tuna out into a bowl

Add the yogurt, pepper, lemon and oil, and mix together gently, you don't want to 'break' the tuna chunks too much.

tuna, tuna lemon, lemon

Transfer the tuna from the bowl into a tupperware tub, ready to take to work.

tuna, tuna lemon, lemon

Serve the tuna however you like, but for a more exciting salad follow the next steps.

Finely chop the garlic.

Add to a frying pan/griddle pan with a tsp of olive oil, and cook on a low heat for 5 minutes/until golden.

Add the kale and a sprig of thyme to the griddle pan and cook at the same heat for 2 minutes.

Place the greens in a tupperware box/jar you can take to work, but allow to cool for at least 30 minutes before adding the tuna mixture.

This recipe works in a number of ways. You can place the tuna mix between two slices of wholemeal bread or eat with the fried salad and garlic.

#Bring To Work
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