Salad Loaf Recipe

Recipe : Salad Loaf

Ingredients :

2 red capsicums

1 French bread stick

1 tbsp grain mustard

185g can tuna in water or brine, drained

2 tbsp capers

1/2 cup chopped parsley

1 tbsp lemon juice

1/2 cup low-fat yoghurt

8 lettuce leaves (oak leaf, butter or coral lettuce)

4 cold boiled potatoes, sliced

2 hard-boiled eggs, sliced freshly ground black pepper

Method :

Preheat oven to hot 250C. Place whole capsicums on oven shelf and cook for 25 minutes (the skin will blister and may blacken). Remove from oven, leave to cool for a few minutes, then peel off skin. Cut in halves, remove seeds and slice roasted capsicum flesh into strips. Cut French stick in half horizontally (for a picnic, toast on a barbecue before filling if you like) and spread bottom half lightly with mustard.

Combine tuna, capers, parsley, lemon juice and yoghurt. Place lettuce leaves over mustard on bread stick. Top with tuna mixture, potato, eggs and capsicum and sprinkle with plenty of black pepper. Place remaining bread on top. Wrap firmly in plastic wrap and refrigerate for at least 30 minutes. To serve, cut into 4 portions.

Hint: Add some thinly sliced red onion to Salad Loaf if you like onions. Salmon can be substituted for tuna if you prefer - fat content will increase to 8 grams per serve.

Fat per serve : 6 grams

Serves 4

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