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Friday, April 24, 2015
SWEET CHILI TUNA SALAD: RECIPE BY THE LOW GI COOKBOOK
4 iceberg lettuce leaves, shredded Combine the lettuce, capsicum, tomato and
red capsicum, cut onion in a serving bowl. Add the tuna and noodles.
pepper Squeeze the lime juice over, add the coriander
1/2 red Spanish onion leaves and toss to combine. Serve immediately.
1 tomato, diced Source: Brand-Miller, et al.
The Low GI Cookbook
2 cans of sweet chilli tuna
1 cup of crispy soy noodles
juice of 1 lime
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