Recipe Name: KATE’S KICK-ASS TUNA SALSA & CAJUN CHIPS
[I've posted about this one before on my blog but this one has the nitty gritty of how to make it]
MEAL: Lunch OR Dinner
INTRO: Super easy & quick prep, very nutritious with just about all food groups included. If you are not keen on tuna then this is a great way to get it into your diet without even noticing. Makes me feel like I am having a treat of Mexican nachos so I eat this about 3 times per week minimum! 4 out of 5 of my fussy little eaters love this so I am sure you will too!
PREP TIME: 15 min
COOK TIME: 6 min
CALORIES: 299 per serve
1 slice Mountain Bread [I used Wholewheat light] = 72 cals
1 large tomato, diced [150g] = 27 cals
1 Lebanese cucumber, diced [140g] =17 cals
1 can John West Light Tuna in Springwater, drained = 64 cals
.5 tbspn LSA [linseed, sunflower kernals & almond ground mix] = 33 cals
.5 tbspn linseed = 15 cals
5g Pepitas [dried pumpkin kernals] = 27 cals
2-3 second canola spray oil = 33 cals
1 tspn Cajun spice = 11 cals
Pre-heat George Foreman grill, flat toaster or oven to high/200-220 degrees.
Drain tuna well & add to bowl.
Dice cucumber & tomato & add to bowl.
Add linseed, LSA & Pepitas & add to bowl.
Mix salsa & its ready!
Once flat toaster/grill is nice & hot, make the chips:
Add piece of mountain bread to the flat toaster/ George Foreman grill bed/ oven tray & sprinkle cajun spice on top [thumb & finger style like Jamie Oliver…hehe]. For the small George Foreman grill, I split mountain bread into two pieces & do this same process twice [hence the 6 minute cooking time!]
Watch the mountain bread closely, should be ready in 2-3 minutes then quickly starts to burn! This will take longer in an oven as the heat is not as close or intense as the flat grill/toasters. Take out once golden/crisped up, break into random shaped bits & add to plate.
To eat, I spoon the salsa onto the chips and then crunch away on my spicy chips & fresh salsa.
Mmmmm salsa! Enjoy!