Spiced tuna salad sandwich
CSIRO Total Wellbeing Diet
Lunch
1 peopleServes
1
1
- Avocado, 20 g (20g)
- Coriander, 1 tablespoon(s) chopped (3g)
- Tuna, canned in springwater, 1 x 185g can(s) (drained) (144g)
- Red onion, 0.25 medium, finely chopped (44g)
- Pickled jalapenos, 1 teaspoon(s), chopped (3g)
- Lime, 0.25 lime(s) (12g)
- Pepper, any type, ground, 1 pinch(es) (1g)
- Mixed grain bread, 2 slice(s) (80g)
- Cos lettuce, 2 leaf(s) (76g)
- Carrot, 0.25 medium carrot(s), peeled, grated (27g)
Method
In a small bowl, combine the avocado and coriander. In another bowl, combine the tuna, onion and jalapeno. Squeeze over lime wedge and season to taste.
Spread the avocado over one side of both slices of bread. Top the bread base with 1 lettuce leaf. Spoon on half the tuna mix and half the carrot. Top with the second lettuce leaf, remaining tuna and carrot and sandwich with bread top, avocado side down.
TIP:: For cooler days, toast bread or whole sandwich in a sandwich press for a warm lunch option. If preferred, add salad vegetables after toasting bread
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 2 |
| Vegetables | 1.1 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Kilojoules | 1767 |
| Protein | 44.5 g |
| Total fat | 8.1 g |
| - Saturated fat | 1.6 g |
| Total carbohydrates | 38.9 g |
| - Total sugars | 8.4 g |
| Fibre | 10.1 g |
| Sodium | 606 mg |