Low Carb Tuna Tabouli
4 People
292 Cals
Low Carb Tuna Tabouli
4 People
292 Cals
About the recipe
This is one of those recipes I make on repeat — light, fresh and incredibly satisfying. My low-carb tuna tabouli is everything you love about a classic tabouli, but with a modern, nourishing twist. I swap the grains for finely chopped cabbage to keep it light and crunchy, then add good-quality tuna, lots of fresh herbs, lemon and olive oil for flavour that really sings.It’s the kind of meal that leaves you feeling energised, not heavy. The protein keeps you full, the omega-3s support heart and brain health, and the combination of herbs, lemon and cabbage is wonderful for digestion. Finished with creamy feta, avocado and a dollop of Greek yoghurt, this is a beautiful anytime salad — perfect for lunch, dinner or easy entertaining when you want something fresh, healthy and delicious without any fuss.
Nutrition Per Serving
292
Calories
19g
Fat
5g
Saturates
5g
Sugars
302mg
Salt
19g
Protein
16g
Carbs
7g
Fibre
Ingredients
- 3 spring onions sliced
- ¼ cabbage finely diced (or cooked quinoa/brown rice if you prefer)
- 1 small Lebanese cucumber chopped
- Generous handful parsley + mint finely chopped
- 30 g pine nuts or pumpkin seeds optional
- 2 lemons juiced
- 2 tablespoons extra virgin olive oil
- 185 g tuna drained (use chickpeas for a vego option)
- 60 g feta crumbled
- 1 avocado chopped
- 120 g Greek yoghurt to serve
Method
- COMBINE tuna, spring onion, cucumber and herbs into a bowl.
- ADD the olive oil, lemon juice, finely chopped cabbage or cooked brown rice if you like.
- ADD feta - toss through.
- DOLLOP yoghurt onto serving platter.
- TOP with the tuna salad and garnish with avocado.
- EMBELLISH with a little olive oil.
- ENJOY.
Cabbage keeps this beautifully low carb and crunchy, but cooked quinoa or brown rice work well if you’re after something heartier
Keeps well in the fridge for up to 3 days.
