Tomato filled with Tuna
Thursday September 9, 2010Perfect Thursday fish treat…
Cut the top of a beefsteak tomato, scoop the inside out with a spoon and set aside.
In a bowl, empty 100g of tined drained tuna in spring water. Add in 1 finely chopped spring onion, 3 chopped pitted black olives, 1tbsp of chopped fresh parsley, 1 tbsp of low fat yoghurt, 1tsp of runny honey, a 1tsp of Dijon mustard and a little herb salt.
Mix together thoroughly and fill the beefsteak tomato. Put the top back on and serve on a bed of lettuce with a warm wholemeal pitta bread.
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