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Tangy Tuna & Corn Mornay
- 1 x 425 g can tuna in springwater, drained and flaked
- ¼ cup mint sauce (e.g, Cornwell)
- 2 teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon chilli powder
- I tablespoon vegetable stock powder
- 10 sun-dried tomatoes* (not in oil), chopped
- I cup chopped frozen beans, thawed
- I x 420 g can creamed corn
- I cup non-fat plain yoghurt
- freshly ground black pepper
Combine tuna, mint sauce, cumin, paprika, chilli powder, stock powder and tomatoes in a non-stick pot. Cook over Iow-medium heat for 3 minutes, stirring gently.
Add beans and cook for a further 3 minutes. Add corn and continue to cook for 4 minutes. Add yoghurt and cook for a further 2 minutes. Add
pepper to taste.
Serve with toast, rice, pasta or couscous if desired.
Serves 4
Per serve: Kilojoules: 1061 Calories: 253
Fat: 3 g Saturated fat: 0.6 g Fibre: 6.2 g
Carbohydrate: 30.4 g Protein: 26.9 g
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