Tuna and avocado salad

10 minutes preparation
10 serves of vegies in this recipe

Ingredients

• 315g can tuna in spring water, drained
• 300g can cannellini or butter beans, drained
• 1 tomato, chopped
• 1 avocado, skin and pip removed and chopped

Dressing

• Juice of ½ lemon
• 1 teaspoon grated lemon rind
• 1 tablespoon chopped basil
• 2 tablespoons low fat natural yoghurt
• Freshly ground or cracked black pepper, to taste

Method

In a bowl lightly fold tuna, beans, tomato and avocado. In a small bowl mix all dressing ingredients together and pour over tuna mixture.

Serves 4.

Serving suggestion

Stuff the mixture into pita bread pockets; serve in a wholemeal roll; or pile on top of a baked jacket potato or toasted Turkish bread.