Chipotle Tuna Salad – 438 Calories

Ingredients

3 Portions

Calories: 438kcal (per portion)

Carbs: 44g | Protein: 25g | Fat: 18g

  • 250 grams canned tuna (in water) drained weight
  • 600 grams baby potatoes small, cut into quarters
  • 100 grams corn, fresh or previously frozen 
  • 200 grams french beans, trimmed
  • 80 grams mayonnaise, reduced fat
  • 1 tbsp Dijon mustard
  • 1/3 cup parsley, finely chopped
  • 2 spring onion, finely sliced
  • 25 grams chipotle in adobo sauce, optional
  • Juice of 1 lemon, or to taste
  • 1 tbsp oil

Instructions

  1. Steam potatoes in a steamer until cooked, 15-20 minutes (see notes)
  2. Meanwhile, blend the mayo with the chipotles and some lemon juice
  3. Mix the tuna with the mayo, half the spring onion, corn, a little salt and pepper
  4. When potatoes are cooked, add the green beans and cook for 2-3 minutes
  5. Transfer the potatoes and green beans to cold water to stop them cooking, ideally ice water
  6. In a bowl mix the oil, mustard, lemon juice, spring onion, parsley, a little salt and pepper
  7. Add the drained potatoes and green beans to the bowl, mix well and season to taste
  8. Serve in containers, store in fridge and use within 3-4 days

NOTES

  • You could flavour your mayo differently, for example, with sriracha sauce instead of chipotle

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