Publications
Francois Oberholster
Prep Time: 20 minutes
Servings: 4
Cooking Time:
Ingredients
- 2 tins - (340g) tuna chunks, drained
- 125ml - mayonnaise
- 60ml - full-fat yoghurt or sour cream
- ½ - red onion, finely chopped
- 1 - tin chickpeas, drained and rinsed
- 15ml - capers
- 3 - stalks celery, finely chopped
- 80g - soft herb leaves
- - zest of 1 lemon
- 4 - eggs, soft-boiled
- 8 - whole crispy lettuce leaves (for the ‘cups’)
- 125ml - pumpkin seeds, toasted
Method
Serve in toasted tortillas for a more filling dish.
Mix the tuna, mayonnaise, yoghurt, onion, chickpeas, capers and
celery and season with salt and pepper. Sprinkle the herbs and
lemon zest over the top. Divide the eggs and the mixture between
the lettuce ‘cups’ and sprinkle with pumpkin seeds. Serve with
lemon wedges for a light meal or mix everything together and serve
in toasted tortillas for a more filling dish.
