Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 2 cans (5 oz / 142 g each) tuna in water, drained to about 8 oz (225 g)
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed to about 1 1/2 cups (240 g)
- 2 tsp (10 ml) olive oil
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 cup (80 g) cooked corn kernels
- 1/2 medium avocado (75 g flesh), diced
- 2 tbsp (30 ml) lime juice
Method
- Drain tuna and chickpeas well. Break tuna into bite-sized flakes in a large bowl.
- Prepare all the listed salad vegetables, fruit and herbs. Add them to the bowl.
- Add oil, pepper and the listed citrus juice or vinegar. Toss gently and divide between two plates.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Fish. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 450 kcal · Protein 40 g · Carbohydrates 40 g · Fat 14 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.