-
-
Add this recipe to your binder
This recipe is in your binder
-
Tuna tacos recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
2 ratings
Give crunchy tacos a tasty tuna twist with this exciting gluten-free lunch idea that kids will love. Jam-packed with tinned tuna, fresh veggies, tangy salsa and boiled egg, this easy Mexican-inspired lunch is full of flavour and ready in no time at all. Let kids load up their tacos to add to the fun! See method
Ingredients
- 210g tin kidney beans, drained
- ½ x 160g tin tuna, drained
- 1 red pepper, diced
- 2 tbsp mild salsa
- 2 tbsp chives, snipped
- 2 eggs, hard-boiled, shells peeled and chopped in half
- 4 taco shells
High in protein, which supports the maintenance of normal bones
Each serving contains
-
Energy
1385kj
329kcal
18%
-
Fat
11g
16%
-
Saturates
4g
20%
-
Sugars
9g
10%
-
Salt
1.3g
32%
of the reference intake
Carbohydrate 33.6g
Protein 24.6g
Fibre 8.2g
Method
- Tip the kidney beans into a bowl and mash with a fork to break them up slightly.
- Stir in the tuna, red pepper, mild salsa, chives and eggs.
- Divide the mixture between the taco shells and wrap in cling film. Chill until ready to eat.
See more Lunch ideas