Tuna, Sweetcorn and Quinoa Bowl with Lime Yogurt
Makes 1 serving

INGREDIENTS
110 g Tuna in spring water, drained (A standard tin, drained. Drained weight. Tuna in oil is about 190 kcal per 100 g even after draining.)
100 g Cooked quinoa (Cooked weight. Dry quinoa roughly triples.)
50 g Sweetcorn, tinned and drained (Drained weight.)
80 g Red pepper
20 g Spring onion
60 g Greek yogurt, 0% fat
20 g Pickled jalapeños
Juice of half a lime Lime juice
A small handful Fresh coriander

METHOD
1. Stir the lime juice and a pinch of salt into the yogurt.
2. Dice the pepper and slice the spring onion and jalapeños.
3. Fold the tuna, sweetcorn and vegetables through the quinoa, spoon the yogurt over and finish with the coriander.

Contains milk and fish.

RECIPE NOTES
The whole thing goes in a box the night before and is better for it. Yogurt is the dressing here rather than mayonnaise, which at the same spoonful is many times the calories.
Tuna in spring water is the point. The same tin in oil is roughly double the calories even after draining, and the yogurt does not need the help.

Full recipe: https://www.getfuel8.com/recipes/tuna-sweetcorn-quinoa-lime-yogurt
