Tuna garden salad
CSIRO Total Wellbeing Diet
Lunch & Light Meals
2 peopleServes
2
2
- Pita bread, wholemeal, 2 pita(s), cut in to pieces
- Extra virgin olive oil, 2 teaspoon(s)
- Lemon, 1 lemon(s), juiced
- Dried mixed herbs, 1 teaspoon(s)
- Garden salad, no added dressing, 4 cup(s)
- Tuna, canned in springwater, 2 x 185g can(s) (drained)
Method
Preheat oven to 190°C.
Arrange pita pieces on a baking tray. Bake for 10 to 15 minutes until crispy, shaking once to loosen halfway through cooking.
Meanwhile to make the dressing, in a small bowl, combine the oil, lemon juice and dried mixed herbs.
Divide the garden salad and tuna between two serving bowls. Drizzle over the dressing and toss to combine. Top with the pita chips.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1 |
| Bread & Cereals | 2 |
| Vegetables | 2.1 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 420 |
| Protein | 40.1 g |
| Total fat | 8.5 g |
| - Saturated fat | 1.7 g |
| Total carbohydrates | 36.2 g |
| - Total sugars | 6.1 g |
| Fibre | 8 g |
| Sodium | 637 mg |