Super light, healthy and tasty. You can easily replace a meal with it.
The filling can be stored in the refrigerator for 3 days, in tightly sealed containers.
If you don’t like tuna, which isn’t really my case because I “love it”, you can make it with shredded chicken breast or chopped turkey breast.
Filling:
1 can of tuna, drained (I used tuna in water, which is lighter than tuna in oil);
1 small grated carrot;
2 tablespoons of chopped parsley;
1 teaspoon of complete seasoning (if you prefer, use salt and pepper);
1 tablespoon of mustard;
4 tablespoons of light mayonnaise (I use Tirolez ricotta cream, I find it milder).
Mix everything. If you want it creamier, just add more mayonnaise.
For the snack I used 9-grain wholemeal bread (there are different brands in the supermarket), lined it with lettuce and a generous layer of tuna cream.
That’s what we have for today, colleagues! Light kisses and have a good weekend!
