Lemon-Dill Tuna & Romaine Crunch Bowl
Lunch · Mediterranean · Ready in 10 min · Serves 2
Tuna, peas and cold crunchy vegetables tossed in a lemon-dill yogurt dressing. A 623g no-cook lunch with 37g of protein for 337 calories.
Per serving
- Calories
- 337
- Protein
- 37 g
- Carbs
- 27 g
- Fat
- 9 g
- Fibre
- 8 g
Vitamins and minerals, % of a day’s needs
- Iron25%
- Vitamin D10%
- B12129%
- Zinc24%
- Magnesium26%
- Omega-335%
- Folate41%
- Calcium16%
- Potassium28%
- Vitamin C48%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 240 g Tuna, drained
- 250 g Romaine lettuce
- 200 g Cucumber
- 200 g Cherry tomatoes
- 120 g Peas
- 120 g Yogurt
- 60 g Red onion
- 12 g Fresh dill
- 30 ml Lemon juice
- 2 tsp Olive oil
- 1 tsp Dijon mustard
- 1 tsp Salt
Method
- 1
Sit the 120g of peas in a bowl of just-boiled water while you prepare everything else, then drain them. They need about 3 minutes to lose their chill.
- 2
Shred the 250g of romaine lettuce, dice the 200g of cucumber and halve the 200g of cherry tomatoes, then slice the 60g of red onion as finely as you can and chop the 12g of fresh dill.
- 3
Whisk the 120g of yogurt with the 30ml of lemon juice, 2 tsp olive oil, 1 tsp dijon mustard, 1 tsp salt and the chopped dill until it pours in a smooth ribbon.
- 4
Flake the 240g of drained tuna over the shredded lettuce, cucumber, tomatoes, onion and drained peas, pour the dressing over and fold once or twice. Enough to coat, not enough to break the tuna down.
