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.
: 2 minutes
: 0 minutes
: 1 servings
1 can of tinned tuna (in brine or spring water)
1 garlic clove (optional)
1 thyme sprig (optional)
Tbslp Greek yogurt
Tsp Olive oil
Half a Lemon
Tsp Black pepper
Serve the tuna however you like, but for a more exciting salad follow the next steps.
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.
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