Who knew fish could taste so good!
Updated: Feb 2, 2020
I love tuna salad!! Growing up, my mum would pack my school lunch, and I always looked forward to her tuna salad sandwiches on white bread with mayo. Now that I’m all grown up, I often still make mums salad as a healthy but seriously yummy lunch option. I usually like to serve this salad in a wrap or on top of a piece of toasted grain bread. However, today’s version came to pass after trying a delicious fish & chip burger created by Jo Wilcox at last week’s Best Foods Food Truck. Today’s Tuna salad recipe is super filling, heart-healthy and my play on a low carb healthy fish and chip burger, inspired by Jo!!
Prep Time: 0:05
Cook Time: 0:15
¼ cup Best Foods Mayonnaise Lite.
1 large tin Tuna in spring water (drained)
½ cup Cottage Cheese (lite if available) 1 bag Vital Immunity slaw
Place 6 cold eggs in a saucepan, fill with cold water and bring to a boil. Leave to cook for 12-15 minutes to ensure all eggs are fully hard boiled.
Poor the ready prepared slaw into a large mixing bowl. Do not use the dressing supplied in the bag, this can be discarded or used at a later date.
Combine the slaw, the cottage cheese & the tuna, then stir the mixture.
Once the cottage cheese & tuna has been mixed thoroughly, add the Best Foods mayonnaise then stir again.
Finely chop the hard boiled eggs and combine. Season with salt, pepper, and lemon juice, if desired.
You can eat the final mixture as is or if you would like to recreate my low carb fish and chip burger … add the mixture to lettuce cups garnished with a few of your favourite potato chips!! DELICIOUS
I would love to see your recreations please tag me or comment below if you have tried this recipe!