SALAD CUPS WITH TUNA BITES AND SPICY MAYO

SERVES 4 KEEP ON TRACK per serving FAT 51G CARBS 15G PROTEIN 12G

FOR THE TUNA CAKES 2 tbsp coconut flour 1 tin solid tuna in brine, drained 1 onion, grated 2 tbsp chopped parsley ½ tsp finely grated lemon rind 1 large egg, lightly beaten 1 tbsp homemade mayonnaise

FOR THE CHILLI MAYO 1 large egg yolk 2 tsp Dijon mustard 1 tbsp freshly squeezed lemon juice ¼ tsp salt 1–2 red chilli, seeded 1 cup extra-virgin olive oil

2 tbsp coconut oil 4 baby butter lettuce leaves or 12 baby gem lettuce leaves 2 avocados, diced 300g cherry tomatoes, halved ½ lemon cut into wedges to serve

1. Combine all the ingredients for the tuna cakes in a large bowl and season well. Use a 25ml coffee scoop or a tablespoon to measure off about 16 cakes. Roll them into a ball and flatten slightly. 2. For the chilli mayonnaise: Use a stick blender to mix egg yolk, mustard, lemon juice, salt and chilli together. With the blender on, slowly pour in the oil. Keep blending until all the oil has been added and you are left with a thick, creamy mayonnaise. Adjust the seasoning or heat to taste. Halve the mixture and keep the rest in the fridge to be enjoyed at another time. 3. Melt the coconut oil in a large frying pan over medium heat. Fry the tuna cakes for a few minutes on each side or until golden. 4. Place individual lettuce leaves in a cup or on a small plate. If using smaller leaves, place them next to each other so you can pinch them together with the filling inside. Fill the leaves with avocado, tomatoes and a few tuna cakes. 5. To serve, top with a dollop of mayonnaise and serve with a lemon wedge on the side.