Tuna & courgette salad
Calorie controlled cooking spray
Capers, in Brine
½ teaspoons, heaped
Lemon Juice, Fresh
0% fat natural Greek yogurt
Tuna in spring water, drained
1 can(s), large, drained
- Spiralise or grate 4 courgettes and set aside. Cook the green beans in a pan of boiling water for 3 minutes, then drain and refresh under cold running water. Mist a large nonstick frying pan with calorie controlled cooking spray and cook the courgettes over a medium heat for 1-2 minutes until softened, then season and set aside.
- To make a dressing, mix together the parsley, mint, basil, capers, grated garlic clove, Dijon mustard, lemon juice and the yogurt in a small bowl.
- Drain the tuna and put into a serving bowl with the courgettes, beans, cherry tomatoes, and the dressing. Season, toss to coat, then serve.