A high-volume, protein-packed zesty tuna salad served over crisp Asian greens, finished with creamy avocado and fiery peri-peri drizzle.
A high-volume, protein-packed zesty tuna salad served over crisp Asian greens, finished with creamy avocado and fiery peri-peri drizzle.
213
27.0 g
5.8 g
8.5 g
3.0 g
3.4 g
894.0 mg
15g Low Fat Plain Yoghurt | 9 kcal
125g Light Meat Shredded Tuna in Water (Drained) | 113 kcal
1g (to taste) Sea Salt | 0 kcal
1g (to taste) Black Pepper | 0 kcal
10g Lite Reduced Oil Dressing Mayo | 14 kcal
30g Cucumber | 5 kcal
1g (to top) Crushed Chilli Spice | 0 kcal
25g Baby Plum Tomatoes | 5 kcal
1g (to taste) Crushed Garlic Seasoning | 0 kcal
5g Lemon Juice | 1 kcal
35g Avocado | 56 kcal
10g Asian Salad Mix | 3 kcal
15g Mild Peri-Peri Sauce | 8 kcal
Prep the Tuna Base: Open and thoroughly drain the shredded tuna in water. Transfer the flaked tuna to a small mixing bowl.
Bind and Season: Add the low-fat plain yoghurt, lite mayo, and a splash of fresh lemon juice to the tuna. Season with garlic seasoning, sea salt, and black pepper to taste. Mix thoroughly with a fork until the tuna is entirely coated, smooth, and creamy.
Build the Salad Foundation: Arrange a generous bed of fresh Asian salad mix into a deep bistro serving bowl. Spoon the seasoned creamed tuna mixture neatly directly into the center of the greens.
Dice and Scatter: Slice the baby plum tomatoes in half and dice the fresh avocado and cucumber into uniform, clean cubes. Scatter the tomatoes, cucumber and avocado pieces evenly across the top of the tuna cream base.
Finish: Drizzle the mild peri-peri sauce evenly across the entire composition to create an elegant aesthetic contrast. Finish the dish by dusting a pinch of crushed chilli flakes and extra cracked black pepper over the top for a vibrant kick.
Chef’s Culinary Tip: Combining low-fat plain yoghurt with lite mayo is an excellent bistro trick; the yoghurt cuts through the heaviness of the mayonnaise and provides a clean, acidic tang that balances out the fish perfectly.
Meal Prep & Storage: The creamed tuna base can be mixed up to 2 days in advance and kept in an airtight container in the fridge. However, do not chop or add the avocado until the exact moment of serving, as it will oxidize and turn brown.
Travel Adaptation: If packing this for an on-the-go lunch, place the dry salad mix, tomatoes, and diced avocado in your main container, keep the tuna mix in a separate small pod, and keep the peri-peri sauce in a dressing container. Combine them right before eating to avoid wilting the greens. Do not freeze this recipe.
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