Serve with extra pickled jalapeño slices, if you like, for added heat.
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Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Cal/Serv:
457
Ingredients
2
x 145g tins tuna chunks in spring water, drained
50g
mayonnaise
2Tbsp.
Dijon mustard
Juice 1/2 lemon
1
small red onion, finely sliced
6
pickled jalapeño slices, chopped, plus 1tbsp pickle juice
Small handful dill, finely chopped, plus extra to garnish
Few drops Tabasco, to taste
2
slices rye bread
2Tbsp.
fresh basil pesto
6
cherry tomatoes, finely sliced
Directions
Step 1 In a medium bowl, mix the tuna, mayonnaise, mustard, lemon juice, onion, most of the jalapeños, the pickle juice, dill, Tabasco and some seasoning.
Step 2Toast the rye bread slices and arrange on 2 plates. Spread over the pesto and top with the tomato slices and tuna mixture. Garnish with the remaining chopped jalapeños and extra dill. Serve.
Per serving:
Calories: 457
Protein: 27g
Fat: 29g
Saturates: 2g
Carbs: 26g
Sugars: 6g
Fibre: 5g
Our favourite fish recipes to be enjoyed on any day of the week, not just Friday!
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