| 10 | 10 | 462 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 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 (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!
Quick Tips:
Pre-prep hard-boiled eggs in advance for quick lunches.
Nutritional Highlights:
Tuna
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.
Avocado
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.
| Grain | 0.8 |
| Meat | 1.1 |
| Meat Alternative | 0.5 |
| Vegetables | 2.1 |
