PER SERVING | 117cals | PROTEIN 17.5g | CARBS 6g | FAT 2.5g | FIBRE 1g

Tuna cups with horseradish dressing

SERVES 1 | LIGHT BITES| PREP 10 MINS

A great low-carb wrap, with a satisfying crunch to it. If preparing ahead, or making as a packed lunch, don’t fill the lettuce leaves – stack them in a lidded container with the tuna mixture in a separate small pot, to be assembled just before you eat.

• 1 Little Gem lettuce, trimmed and leaves separated
• 1 × 60g can tuna steak in water, drained
• 3cm cucumber, diced
• 3 tbsp full-fat natural yoghurt (around 50g)
• 1 tsp hot horseradish sauce
• splash cider vinegar

COOK TIP

Top with finely sliced radishes for extra crunch.

1. 1. Arrange the lettuce leaves on a serving plate.
2. 2. Place the tuna in a small bowl with the cucumber, yoghurt and horseradish sauce. Add a splash of cider vinegar, season with salt and ground black pepper and mix well.
3. 3. Spoon into the lettuce leaves to serve.