|10 min||0 min||10 min||2|
|1 can drained||White tuna, canned in water, drained|
|1/2 cup||Sweet corn, canned, drained|
|1 avocado(s)||Avocado (mashed, or avocado oil mayonnaise)|
|1 tsp||White wine vinegar|
|4 stalk(s)||Green onion, scallion, ramp (chopped)|
|1 pinch||Salt and pepper|
|2 drop||Tabasco sauce (as desired)|
|2 large egg||Egg, hard boiled|
|1/4 cup||Garden cress (or sprouts of choice)|
|2 small pita||Pita bread, whole-wheat|
1. Mix tuna, sweetcorn, avocado mash, white wine vinegar, green onion, salt and pepper and the tabasco sauce.
2. Roughly chop the hard-boiled eggs and add to the tuna mix with the garden cress or sprouts, stirring well.
3. Cut the pita breads in half to give 4 pitta pockets and divide the mixture between them. Enjoy!
Pre-prep hard-boiled eggs in advance for quick lunches.
High in omega 3 fatty acids both, DHA and EPA which are excellent for brain health and inflammation. However, tuna can be high in mercury as well. Consume 1-2 times per week only and avoid during pregnancy/ breastfeeding.
Loaded with potassium and heart-healthy monounsaturated fats as well as fiber, folate and vitamin C. Avocados help in the absorption of fat soluble vitamins A, D, E and K.