8 minutes preparation
5 serves of vegies in this recipe
2 small round Turkish breads, split open and toasted
2 tablespoons low-fat cheese (cottage cheese, quark or labneh)
1 tablespoon capers, rinsed and dried (optional)
185g can tuna in spring water, drained
Rocket, baby spinach or lettuce leaves
2 tomatoes, sliced
1 tablespoon fresh herbs (parsley, dill and/or mint)
Freshly ground or cracked black pepper, to taste
Spread the warm bread with cheese and sprinkle two halves with capers. Spoon the tuna, leaves and tomato on top. Season with herbs and pepper. Cover with remaining bread halves. Serve immediately.
Labneh is a yogurt cheese. To make your own: Lina a colander with several folds of cheesecloth or a kitchen towel. Pour natural yogurt into the cloth, then put the colander into a larger container and let it drain over night in the refrigerator until it's reduced to half its volume.
Canned sardines or salmon can be used instead of tuna.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 2
Serve size: 349 g